2 pounds carrots, peeled and sliced
1 large onion, sliced
2 large green peppers, coarsely chopped
1 (10-ounce) can tomato soup
1 cup sugar or Splenda
1 cup white distilled vinegar
1 teaspoon dry mustard
1 teaspoon salt
3/4 cup Wesson or other salad oil

Cook carrots until crisp-tender in lightly salted boiling water; drain. Combine carrots, onions and peppers; set aside. Mix soup, sugar, vinegar, mustard, salt and oil, stirring until well mixed; pour over vegetables and refrigerate overnight. This will keep in the refrigerator for several days.