Copper Penny Salad - cooking recipe

Ingredients

2 lb. carrots, pared and sliced (about 5 c.)
1 tsp. salt
1/4 tsp. pepper
1 tsp. prepared mustard
1/2 c. salad oil (scant)
3/4 c. sugar
3/4 c. cider vinegar
10 3/4 oz. can condensed tomato soup (undiluted)
1 c. medium-fine chopped onion
1 c. medium-fine chopped green pepper

Preparation

Bring the carrots, with
water\tto cover, to a boil and boil 5 minutes.
Drain
and
cool.
In
medium-sized bowl, mix the salt, pepper and mustard.
Beat
in a little of the oil to blend with the mustard.
Add
remaining oil and sugar, vinegar and soup and beat again\tto
blend
well.
Stir\tin the cooled carrots, onion and
green\tpepper.
Cover\ttightly
and
chill overnight.\tMakes 12 to 16 servings.