Cool Carrots - cooking recipe

Ingredients

2 bunches carrots
1 small bell pepper, chopped
1 small can tomato soup (8 oz.)
3/4 c. vinegar
1/2 c. vegetable oil
1 tsp. dry mustard
7 oz. jar cocktail onions (use juice)
1 c. sugar

Preparation

Scrape and slice carrots crosswise.
Boil tender in salted water.
Drain well.
Mix other ingredients.
Pour over carrots. Stir.
Store in refrigerator in sealed container.
Keeps 6 weeks.