1 can tomato soup

1 teaspoon dry mustard

34 cup vinegar

3/4 cup sugar

3/4 cup wesson oil

Mix above ingredients and pour over the following vegetables:

2 large cans carrots, drained, or 4 cups cooked fresh carrots

1 green pepper, cut in strips

1 large onion, thinly sliced

1 tablespoon chopped parsley

1/2 teaspoon sweet basil

1/2 teaspoon tarragon (or substitute 1 teaspoon wocestershire sauce for the basil and tarragon)

Marinate for several hours or overnight. Drain and serve.