Carrot Salad - cooking recipe

Ingredients

2 lb. carrots
1 can tomato soup
1 c. sugar
1 c. salad oil
3/4 c. vinegar
1 tsp. salt
1/2 tsp. pepper
1 tsp. dry mustard
1 large onion, sliced into rings
1 large green pepper, cut into slivers

Preparation

Cook the carrots that have been scraped and sliced crosswise until just barely done, not too soft.
Drain thoroughly.
Marinate in mixture of the remaining ingredients, except onion and green pepper, which have been whipped together in blender until smooth. Put in bowl.
Add the sliced onion and green pepper.
Marinate overnight.
Store in airtight container.
Keeps a long time stored in refrigerator.