Copper Penny Carrot Salad - cooking recipe

Ingredients

2 lb. carrots
1 small onion, sliced
1 green pepper, chopped
1 (10.5 oz.) can tomato soup
1/2 c. vinegar
1 tsp. dry mustard
1/2 tsp. salt
1/4 tsp. pepper
1 c. sugar

Preparation

Cook carrots without salt; drain and slice.
Mix carrots, onion and green pepper together.