2 lbs. carrots, sliced
1 med. onion, sliced
1 med. green pepper, sliced
1 can tomato soup
1/2 c. sugar
1/2 c. salad oil
1/2 c. vinegar
1 tsp. dry or prepared mustard

Steam carrots until tender. Drain and cool. Layer carrots, onion, and pepper in a dish. Mix remaining ingredients and pour over the vegetables. Cover and refrigerate for at least 24 hours before serving. This keeps up to 2 weeks in the refrigerator. Makes 3-4 cups.