4 lbs. carrots, cut, cooked, drained
2 c. tomato soup
2 c. chopped green pepper
1 c. vinegar
2 tsp. dry mustard
2 jars cocktail onions
Sugar to taste (opt.)

Bring soup, vinegar, mustard, pepper and onions to boiling point and pour over cooked carrots. Chill at least 24 hours.