2 lb. carrots
1 can tomato soup
1/4 c. oil
1 tsp. salt
Dash of pepper
1 c. sugar
1/4 c. vinegar
1 tsp. mustard
1 med. onion, chopped
1 green pepper, chopped

Peel and slice carrots; cook until tender, but do not overcook. Drain carrots well.

For sauce mix soup, oil, salt, pepper, sugar, vinegar, and mustard, stirring well. Stir in onion, green pepper and carrots. Cover and refrigerate until serving time. Serve 6-8.