Copper Coin Salad - cooking recipe

Ingredients

2 lb. carrots
1 can tomato soup
1/2 c. salad oil
1 c. sugar
3/4 c. vinegar
1 tsp. salt
1/2 tsp. dill seed
1/2 tsp. black pepper
1 large green pepper, diced
1 large onion, diced
1 envelope unflavored gelatin

Preparation

Peel carrots; slice in 1/4-inch rings.
Cook or steam until tender-crisp; drain.
Combine soup, salad oil, sugar, vinegar, salt, dill seed and pepper in saucepan; bring to a boil to dissolve.
In 1/4 cup of water, dissolve 1 envelope gelatin and stir into hot soup until melted.
In 2-quart container, combine carrots, green pepper and onion.
Pour soup mixture over vegetables; mix well and let stand overnight.