Carrot Salad

2 pounds carrots, cut in 1/3" thick rounds
1 large onion, diced
1 large green pepper, diced
1 (10 ¾ oz.) can tomato soup
1 cup sugar
¾ cup vinegar
1 cup vegetable oil
1 teaspoon salt
½ teaspoon ground pepper
1 teaspoon dry mustard

Bring carrots to boil in salted water; boil 5 minutes. Drain; cool. Add onions and green
pepper. Combine soup, sugar, vinegar, oil, salt, pepper, and mustard. Pour over carrots.
Refrigerate 24 hours. Yield: 12 servings.