Golden Penny Salad - cooking recipe

Ingredients

2 lb. carrots, sliced, cooked and drained
1 green pepper, diced
1 onion, diced
1 can tomato soup
3/4 c. vinegar
1/2 c. salad oil
1 c. sugar
1 tsp. salt
1 tsp. prepared mustard
1/4 tsp. pepper

Preparation

Slice, cook and drain carrots.
Add green pepper and onion. Combine rest of ingredients and pour over vegetables.
Refrigerate 2 to 3 days.
Keeps a long time.