Copper Penny Carrot Salad - cooking recipe

Ingredients

4 c. fresh carrots, cooked until just tender
1/2 c. green pepper, cut up
1 c. celery, cut up
1/2 c. onion, cut up
1 can tomato soup
1/4 c. oil
1/2 c. sugar
1/2 tsp. salt
1/2 tsp. mustard (dry or jar)

Preparation

Cook carrots until just tender.
Cool.
Add green pepper, celery and onion.
In small bowl, add tomato soup, oil, sugar, salt and mustard.
Stir well.
Pour over carrot mixture and mix well.
Put in covered bowl and refrigerate.
Let set several hours or overnight, to flavor well.
Keeps for days.