Carrot Salad - cooking recipe

Ingredients

1 medium onion, chopped
1 green pepper, chopped
1 can tomato soup (no water)
1 c. sugar
1/2 c. salad oil
3/4 c. vinegar
1 tsp. salt
1 tsp. pepper
1 tsp. mustard
8 c. cooked carrots, drained and cooled (approximately 2 lb.)

Preparation

Cook approximately 8 cups of carrots.
Cool and drain.
Mix remaining ingredients and pour over carrots.
These will keep a long time in the refrigerator.
You can cook and add more carrots, onion and pepper, if you need more salad before the liquid is all used.