Copper Pennies Salad - cooking recipe

Ingredients

2 cans sliced carrots
1 sliced bell pepper
1 can tomato soup
1/2 c. sugar
1 tsp. prepared mustard
1 onion, sliced in rings
1 clove garlic, chopped
1/2 c. salad oil
2/3 c. vinegar
salt and pepper to taste

Preparation

Drain carrots and pour into large bowl.
Add onions and bell pepper.
Combine remaining ingredients in a saucepan and bring to boil.
Pour over carrot mixture.
Mix well and refrigerate.
The longer it marinates, the better it is!