Copper Pennies (Lion House Cookbook)

1 can tomato soup
1 cup sugar
1/2 cup vinegar
1/2 cup salad oil
1 tsp salt
1 tsp dry mustard
4 pounds carrots, sliced and cooked
1 large onion, cut into thin rings
1 large green pepper, diced

Combine soup, sugar, vinegar, oil, salt and mustard in a saucepan and bring to a boil.  Pour the hot dressing over carrots, onion, and green pepper.  Marinate 24 hours.  Serve hot or cold.  Salad will keep up to two weeks in refrigerator.  Makes 12-16 servings.