2 pounds carrots, peeled and sliced (1/8 inch) or 3 1 pound cans of sliced carrots, drained
1 white onion, diced
1 bell pepper, diced
1 can tomato soup
1 cup sugar or artificial sweetener to taste
1 tsp salt
1 cup vegetable oil
1/2 cup vinegar
1 tsp fresh ground black pepper
1 tsp dry mustard

If using raw carrots, cook until tender without salt. Drain, add the onion and pepper to the carrots.

Mix remaining ingredients and heat in a saucepan until just boiling, stirring occasionally. Mix liquid well then pour over vegetables. Cover and refrigerate. The salad will keep well for an extended period of time.