Carrot Salad - cooking recipe

Ingredients

2 lb. carrots, sliced
2 onions, sliced
2 green peppers, sliced
1 can tomato soup
1 Tbsp. oil
3/4 c. vinegar
1 Tbsp. mustard
1 tsp. salt
1/4 tsp. pepper
1 c. sugar

Preparation

Cook carrots until they are tender; cool.
Combine soup, oil, vinegar, mustard, salt, pepper and sugar in a saucepan.
Cook until thoroughly heated, then cool completely.
Put vegetables in a bowl and pour soup mixture over all.
Stir to mix well. Refrigerate until serving time.