2 or 3 bunches carrots, cut in strips and cooked until tender crisp
1 green pepper, chopped
1 onion, chopped

DRESSING: :

1 c. sugar
3/4 c. vinegar
1 c. oil
1 tsp. dry mustard
1 can tomato soup

Combine sugar, vinegar, oil and dry mustard and boil together for 5 minutes. Add 1 can tomato soup to boiled mixture and immediately pour over cooked carrots. Stir thoroughly and refrigerate at least 24 hours before serving. Serve cold.