2 lb. carrots, scraped and cut into circles
1 small green pepper, cut into thin rings
1 medium onion, cut into thin rings
1 c. tomato soup
1/2 c. salad oil
1 c. sugar
3/4 c. vinegar
1 tsp. prepared mustard

Boil carrots in salted water until tender. In a bowl, alternate layers of carrots, pepper and onion. Blend well the soup, oil, sugar, vinegar and mustard. Pour over carrots.

Bake in medium oven until onions and peppers are soft. Or serve cold by cooking carrots slightly (leave crisp) and marinate with peppers and onions overnight.