2 lb. carrots, scraped and sliced thin, cooked tender
1 lg. onion, sliced thin
2 lg. green peppers, sliced thin
1 can tomato soup
3/4 c. cider vinegar, white is fine
1 tsp. dry mustard
1 c. sugar
1/2 c. oil

Combine soup, vinegar, mustard, sugar, and oil. Boil together 1 minute; cool. Add to vegetables; stir well and refrigerate.