1 (10 3/4 oz.) can tomato soup
1 c. sugar
1/2 c. white vinegar
1/4 c. oil
1 tbsp. prepared mustard
1 med. onion, chopped
1 med. green pepper, diced
2 lb. carrots

Slice carrots 1/4 inch thick. Cook until crisp and tender. Don't over cook. Mix other ingredients and bring to a boil. Add to carrots and marinate 2 days before using.