Carrot Salad - cooking recipe

Ingredients

2 lb. carrots
1 sliced onion
1 diced green pepper
1 tsp. celery seed
1 tsp. mustard seed
1 c. tomato soup
1 c. sugar
3/4 c. vinegar
1/2 c. oil

Preparation

Slice carrots and cook until almost done (tender).
Boil tomato soup, sugar, oil and vinegar for 5 minutes and add celery seed and mustard seed.
Pour over sliced carrots and chill.
Keeps for several days.