2 lb. carrots, sliced
1 sm. green pepper, cut up
Onions
1 can tomato soup
1/2 c. oil
1 c. sugar
3/4 c. vinegar
1 tsp. mustard
Salt and pepper

Cook carrots until tender. Rinse in ice water; drain. Combine soup, oil, sugar, vinegar, mustard, and pour over carrots, peppers, and onions.