2 lbs. carrots
Green pepper
Onion

MARINADE:

1 can (10 oz.) tomato soup
1 c. sugar
1 c. oil
3/4 c. vinegar
1 tsp. salt (opt.)
1 tsp. pepper
1 tsp. dry mustard

Peel and cut carrots into diagonal slices. Cook in boiling water 7 minutes. Stir marinade ingredients in bowl until well mixed. Add drained carrots. Refrigerate and marinate overnight. Just before serving add thin slices of green pepper and onion.