2 lbs. carrots
1 lg. onion
1 green pepper

SAUCE INGREDIENTS:

1 c. white sugar
3/4 c. vinegar
1/2 c. oil
1 tsp. salt
1/2 tsp. pepper
1 tsp. dry mustard
1 can tomato soup

1. Slice carrots and steam until just slightly soft but still very crunchy - about 3-5 minutes.

2. Cool with running cold water and drain well.

3. Chop onion and green pepper and add to carrots.

4. Pour sauce over vegetables and chill several hours. Best made 24 hours ahead.