2 lbs. carrots, peeled and sliced
1 med. green pepper, cut into bite sized pieces
1 med. yellow pepper, cut into bite sized pieces
1 med. onion, cut into bite sized pieces
1 c. walnut halves

MARINADE:

1 can tomato soup (undiluted)
1/2 c. sugar
1 tsp. dry mustard
3/4 c. vegetable oil
3/4 c. vinegar

Cook carrots in boiling water until barely tender; rinse immediately under cold water and drain. Combine with peppers and onion, toss in marinade and allow to marinate overnight. Before serving, drain and add walnuts.