2 lbs. carrots, cut 1/4 inch, cook, drain and cool

1 bell pepper
1 red onion, chopped

1 c. sugar
1/2 c. oil
3/4 c. vinegar
1 tsp. dry mustard

Add one can tomato soup. Pour dressing over carrots, pepper and onion when cool. Dressing keeps 6 weeks in refrigerator. Good over lettuce, vegetables. Can be made days ahead.