Carrot Salad - cooking recipe

Ingredients

2 lb. carrots, cooked without salt or 4 (16 oz.) cans carrots
1 medium green pepper, chopped
1 medium onion, chopped
1 c. tomato soup
3/4 c. sugar
1/2 c. oil
1 tsp. pepper
1/2 c. vinegar
1 tsp. salt
1 tsp. dry mustard

Preparation

Drain and cool the carrots, then slice thinly.
Mix the other vegetables with the carrots.
In a saucepan, mix together the remaining ingredients and boil.
Pour the dressing over the vegetables and chill.
The longer it marinates, the better the taste.