3 lb. carrots (round slices or baby carrots)
1 big green pepper
1 big onion, chopped
1 small bunch celery, chopped

Dressing:

1 regular can tomato soup
1 c. canola oil
1 c. sugar
2 tsp. vinegar
1 tsp. mustard
1/2 tsp. salt
1/8 tsp. pepper (black)

Cook carrots until just tender. Drain and cool. Add raw chopped sweet onion, green pepper and celery. Mix together and pour dressing over (which has been whipped together) and let sit (marinate) overnight. Will keep well in refrigerator for a week.