Carrot Salad - cooking recipe

Ingredients

2 lb. small carrots, sliced
1/2 c. Wesson oil
1/4 c. vinegar
1 c. sugar
1 Tbsp. prepared mustard
1 tsp. each: salt and pepper
1 can tomato soup
1 medium green pepper, finely chopped

Preparation

Cook carrots in slightly salted water.
Drain.
Mix oil, vinegar, sugar, mustard, salt, pepper, tomato soup and green pepper.
Put carrots in container; pour mixture over them.
Cover and refrigerate overnight.