2 lbs. sliced cooked carrots
1 lg. green pepper, chopped fine
1 med. onion, chopped fine
Salt and pepper to taste
1 can tomato soup
1 c. sugar
1 tsp. dry mustard
1/2 c. oil
1/2 c. vinegar

Heat to a boil the second group of ingredients. Pour over the carrots, pepper and onion. Let them sit overnight in the refrigerator. Do not use a plastic container. Serves 6-8.