Carrot Salad - cooking recipe

Ingredients

3 lb. carrots, cooked until barely tender
green pepper
onion
1 can tomato soup
1/4 c. brown sugar
1/2 c. salad oil
1/3 c. white vinegar
1 small tsp. dry mustard

Preparation

Stir until mixed together then stir into salad.
Best if you keep in refrigerator overnight.
Will keep in refrigerator for 2 weeks.