Carrot Salad, Joan's Salad & Dressings

1 lb. carrots, pared and sliced in circles
1 green pepper, seeded and cut in strips
1 med. onion, thinly sliced
1/2 cup tomato soup
1/4 cup sugar
1/3 cup vinegar
1/2 cup salad oil
1/2 tsp. dry mustard
1/4 tsp. pepper
1/2 tsp. salt

Parboil carrots for 8 minutes. Drain and immerse in cold water. Drain.

Combine all ingredients and mix well. Marinate overnight. Drain and serve on a bed of lettuce