2 lbs. carrots (scraped) (sliced, barely cooked)
1 green pepper (diced sm.)
1 sm. onion (diced)
Salt (to taste)
1 c. sugar
1 tsp. dry mustard
3/4 c. vinegar
1/2 c. oil
1 can tomato soup

Mix all above ingredients in a large jar or covered bowl. Refrigerate covered overnight. Keeps 2-3 weeks.

To serve, strain (reserve liquid) and serve cold.