Carrot Salad - cooking recipe

Ingredients

2 to 3 lb. carrots, peeled, sliced and cooked tender-crisp in salted water
1 can tomato soup
1/2 c. oil
3/4 c. vinegar
1/3 c. sugar
1 tsp. dry mustard
1/2 tsp. pepper
1 c. celery, chopped
1 onion, chopped
1 small green pepper, chopped

Preparation

Combine soup, oil, vinegar, sugar, mustard and pepper.
Pour over hot carrots.
Add chopped celery, onion and green pepper. Keeps up to 3 weeks in refrigerator.