2 lbs. carrots, thinly sliced
1 c. creamy French dressing (commercial or homemade)
1 (10 3/4 oz.) can tomato soup
1 tsp. each: salt, dry mustard and paprika
1 c. vinegar
1 c. brown sugar
2 med. onions, thinly sliced
1 med. green pepper, thinly sliced

Cook carrots until just tender and drain. Combine and blend well: French dressing, soup, salt, mustard, paprika, vinegar and brown sugar.

Pour the above ingredients over the carrots, onions and green pepper. Chill before serving. Tastes better when made the day before. Will keep in the refrigerator for two weeks.