Carrot Salad - cooking recipe

Ingredients

8 c. carrots
1 large onion, sliced
1 c. sugar
3/4 c. cider vinegar
1 Tbsp. dry mustard
1 green pepper, diced
1 can tomato soup
1 c. salad oil
1 tsp. salt

Preparation

Take 8 cups of carrots which have been sliced, cooked, drained and cooled.
Add pepper and onion.
Mix together remaining ingredients and add to carrots.
Refrigerate and marinate 1 to 2 days.
Keeps well.
Serves a large crowd.
Recipe can be cut in half.