Copper Carrots(Carrot Salad) - cooking recipe

Ingredients

2 lb. peeled carrots
1 large onion, sliced thin
1 green pepper, sliced
1 (10 1/2 oz.) can tomato soup
1 c. sugar
1 c. oil
3/4 c. vinegar
1 tsp. dry mustard
1 tsp. salt
1/2 tsp. pepper

Preparation

Cut carrots crosswise in 1/4-inch rings and cook in boiling water until barely done.
Drain and place in large bowl.
Separate onion slices into rings; add with green pepper to carrot mixture. Combine tomato soup, sugar, oil, vinegar, mustard, salt and pepper in blender.
Pour over carrots.
Marinate overnight.
Makes 8 cups.