Carrot Salad Or Copper Pennies - cooking recipe

Ingredients

2 lb. carrots
3/4 c. sugar
1/2 c. vegetable oil
3/4 c. vinegar
1 can tomato soup
1 Tbsp. dry mustard
1 green pepper, chopped
1 onion, chopped
3 celery stalks, chopped

Preparation

Peel, slice and cook carrots.
Do not overcook.
Mix sugar, oil, vinegar, soup, dry mustard, salt and pepper in saucepan. Heat until sugar is melted, but do not boil.
Mix all vegetables with the sauce.
Best made 24 hours before using.