Carrot Salad - cooking recipe

Ingredients

2 lb. sliced carrots, cooked in salty water, drained and cooled
green peppers and onions to taste
1 c. sugar
3/4 c. vinegar
1/4 c. oil
1 tsp. dry mustard
1 can tomato soup

Preparation

Heat the sugar, vinegar, oil, dry mustard and soup.
Put the heated sauce over the carrot mixture. Serve cooled.