Carrot Salad - cooking recipe

Ingredients

6 c. carrots, sliced and cooked crisp (drain and cool)
2 or 3 small onions, cut in rings
1 green pepper, cut in strips
1 or 2 stalks celery, chunked
1 can tomato soup
2/3 c. salad oil
1 c. sugar
3/4 c. vinegar
1 tsp. dry mustard
salt and pepper to taste

Preparation

Mix soup, oil, sugar, vinegar, dry mustard, salt and pepper. Warm ingredients until sugar is melted.
Stir until well blended and pour over carrots.
Cool and serve.
Will keep up to 6 weeks in refrigerator.