Copper Penny Salad - cooking recipe

Ingredients

1 c. green pepper, finely chopped
1 c. green onions, chopped
1 c. celery, sliced crosswise
2 lb. carrots, sliced crosswise and cooked slightly, but still crisp and cooled
1 small box lemon jello
1/2 c. sugar
1 can tomato soup (undiluted)
1 tsp. dry mustard
1/2 c. vinegar
1/2 c. oil

Preparation

Mix the last 6 ingredients.
Boil mix and add to vegetables. Let set in refrigerator overnight for best flavor.
Will keep several days in refrigerator.