Carrot Salad - cooking recipe

Ingredients

2 lb. carrots, cut on diagonal
1 medium onion, thinly sliced
1 medium green pepper, cut into strips
1 can tomato soup
1/4 c. sugar
1/2 c. salad oil
1/3 c. vinegar
1/2 tsp. dry mustard
1/2 tsp. salt
1/4 tsp. pepper

Preparation

Cook carrots in boiling salted water until just tender; drain. Add onion and green pepper.
Combine rest of ingredients and pour over carrot mixture.
Marinate in refrigerator overnight.