2 lb. carrots, sliced
1 tsp. salt
1 tsp. pepper
1 med. onion, diced or rings; optional
1 green pepper, diced; optional
1 can tomato soup
1/2 c. cooking oil
1 c. sugar
3/4 c. vinegar
1 tsp. prepared mustard

Cook carrots until just tender, drain. Mix all other ingredients together and add to carrots. Prepare 24 hours ahead of time. Keeps well for several days, in refrigerator.