2 lbs. carrots
1 tsp. salt
2 green peppers, slivered
1 onion, sliced thin

Slice carrots on a angle and boil in water just to cover. Cook only until tender. Drain, cool, and add to marinade.

MARINADE:

1 can Zesty tomato soup
3/4 c. white vinegar
3/4 c. cooking oil
3/4 c. sugar
1/2 tsp. salt
1/2 tsp. pepper
1 tbsp. dry mustard

Pour marinade over carrots, peppers, and onions. Refrigerate 24 hours.