Marinated Carrot Salad - cooking recipe

Ingredients

2 lb. carrots, cut into 2-inch strips
1 medium green pepper
1 medium onion, sliced into thin rings
1 c. tomato soup
1 Tbsp. mustard (dry)
1 c. tomato soup
1 c. sugar
3/4 c. vinegar
1/2 c. salad oil

Preparation

Wash, peel and cut carrots into 2-inch strips.
Cook in salt water until just tender; drain and cool.
Combine soup, sugar, vinegar, salad oil and dry mustard in saucepan.
Bring to boil. Stir to dissolve sugar.
Pour over carrots, green pepper and onion.
Cover and chill 24 hours.
Keeps for several weeks.