4 1/2 c. cooked, sliced carrots
2 onions sliced in rings
1 green pepper, sliced
11 oz. tomato soup
3/4 c. vinegar
2/3 c. sugar
1/2 c. oil
1 tsp. mustard

Put vegetables in medium bowl. Mix all other ingredients and pour over vegetables. Cover and set in refrigerator for 4 hours before serving.