Carrot Salad - cooking recipe

Ingredients

2 lb. carrots, peeled and cut into large slices
1 large onion, sliced thin
1 large green pepper, diced
1 can tomato soup
1/2 c. sugar
1 c. oil
3/4 c. vinegar
1 tsp. dry mustard
1 tsp. salt
1/2 tsp. pepper

Preparation

Cook carrots in boiling water until tender.
Drain and cool. Separate onion and add with green pepper. In blender, combine soup, sugar, oil, vinegar, mustard, salt and pepper.
Blend well. Pour over carrots and toss lightly.
Marinate overnight.
Serves 10.