2 lbs. carrots
1 c. green pepper, finely chopped
1 can condensed tomato soup
1/2 c. vegetable oil
1/2 c. cider vinegar
1 c. sugar
1 tsp. dry mustard
2 sm. jars sweet pickled onion

Scrape carrots and cut in thin slices. Cook in boiling salted water for 10 minutes or until just tender. Drain and cool. Combine remaining ingredients and boil for 5 minutes, stirring occasionally. Pour over the carrots and toss well to coat them evenly. Refrigerate for 24 hours before serving.