2 lbs. carrots, sliced
2 green peppers, cut up
2 bunches green onions, cut up
1 can tomato soup
1 c. sugar
1/2 c. salad oil
1/2 c. vinegar
1 tsp. dry mustard
1 tsp. salt
1/4 tsp. pepper

Cook carrots 12 minutes per pound in microwave with 4 tablespoons water per pound, covered. Combine ingredients from tomato soup on in a pan. Bring to a boil and cook for 1 to 2 minutes. Mix carrots, peppers, onions. Pour sauce over them. Let cool. Refrigerate for 24 hours.