2 lbs. carrots, sliced in 1/4" rounds
2 med. onions, thinly sliced & separated into rings
1 med. bell pepper, cut in thin strips
1 can tomato soup
3/4 c. vinegar
2/3 c. sugar
1/2 c. cooking oil
1 tsp. prepared mustard
1/2 tsp. salt

Cook carrots in small amount of water until tender, 8 to 10 minutes. Drain, cool and combine with onions and bell peppers in large bowl. Stir together remaining ingredients and pour over vegetables. Cover and let marinate in refrigerator overnight. Drain, reserving marinade. Serve in lettuce lined bowl. Keeps for several days in refrigerator in marinade.