2 lb. carrots, pared & sliced into 1" lengths (about 5 c.)
1 tsp. salt
1/4 tsp. pepper
1 tsp. prepared mustard
1/2 c. salad oil
3/4 c. sugar
3/4 c. cider vinegar
1 (10 3/4 oz.) can condensed tomato soup
1 lg. onion, chopped med. fine (about 1 c.)
1 lg. green pepper, chopped med. fine (about 1 c.)

Bring the carrots, with water to cover, to a boil and boil 5 minutes; drain and cool.

Into a medium size bowl, mix the salt, pepper and mustard; beat in a little of the oil to blend with the mustard. Add the remaining oil and the sugar, vinegar and soup; beat again to blend. Stir in the onion and green pepper. Add cooked carrots. Cover tightly and chill overnight.

Note: Any marinade leftover may be refrigerated and used as a dressing for salad greens.