Carrot Salad - cooking recipe

Ingredients

8 c. sliced carrots
2 c. celery
1 green pepper
1 large onion, chopped
1 can tomato soup
1 c. salad oil
1 c. sugar
3/4 c. cider vinegar
2 tsp. salt
1 tsp. dry mustard
pepper to taste

Preparation

Cook carrots for 10 minutes.
Blanch in cold water; cool, then add celery, green pepper and onion.
Mix soup, salad oil, sugar, vinegar, salt, mustard and pepper.
Pour over vegetables and stir.
Refrigerate overnight.