Carrot Salad - cooking recipe

Ingredients

2 lb. carrots, sliced (fresh or frozen)
1 onion
1 green pepper
1 can tomato soup
2 Tbsp. salad oil
1 c. sugar
1/2 c. white vinegar
1/2 tsp. pepper
1 tsp. dry mustard
1 tsp. salt

Preparation

Cook carrots until tender; drain.
Chop onion and pepper over carrots.
Mix all other ingredients.
Pour over the carrots. Marinate overnight, covered.
Drain and serve.
May be served cold or warm.