Carrot Salad - cooking recipe

Ingredients

2 lb. carrots
dash of salt
1 can tomato soup
1/2 c. oil
1/2 c. vinegar
1 c. sugar
1 tsp. mustard
1 tsp. pepper
bell pepper
onion

Preparation

Cook 2 pounds carrots in salt water until tender, but firm. Mix tomato soup, oil, vinegar, sugar, mustard and black pepper; heat.
Drain carrots.
Layer 1/2 of the carrots in a dish and slice bell peppers and onions on top of carrots.
Pour mixture over carrots.
Refrigerate overnight.