Carrot Salad - cooking recipe

Ingredients

2 lb. carrots (cut in round slices)
1 can tomato soup
1 c. sugar
3/4 c. white vinegar
1 tsp. salt
1/2 tsp. white pepper
1 tsp. dry mustard
1 large onion, sliced
1 green pepper, cut fine strips
1 c. salad oil

Preparation

Cook carrots until barely tender.
Combine all ingredients except for the green pepper and onion in blender.
Pour the ingredients over carrots, green pepper and onion.
Refrigerate overnight.