Cool Carrots - cooking recipe

Ingredients

2 bunches carrots
1 green bell pepper
1 can tomato soup
1/2 c. vegetable oil
3/4 c. vinegar
1 tsp. dry mustard
1 small jar pickled onions
1 c. sugar

Preparation

Pare carrots and slice.
Cook in salted water 10 minutes only. Drain and let cool.
Mix other ingredients and cook 5 minutes. Pour over carrots.
Put in container; refrigerate.
Serve cold. Will keep for days.