Cook carrots until tender. Mix sugar, oil, vinegar, mustard, salt and tomato soup in saucepan. Bring to a boil. Pour over the carrots. Add onion and green pepper. Mix lightly. Cover and refrigerate 24 hours. Serve cold.
Nutritional Information:
810 Calories (kcal); 56g Total Fat; (59% calories from fat); 3g Protein; 82g Carbohydrate; 0mg Cholesterol; 780mg Sodium
