Carrot Salad - cooking recipe

Ingredients

2 lb. cooked, sliced carrots
1 jar sweet pickled onions
1 can condensed tomato soup, undiluted
1/2 c. cooking oil
onion juice and vinegar (to make 3/4 c.)
1/2 c. sugar
1 green pepper, chopped finely
1 tsp. dry mustard

Preparation

Put cooked, sliced carrots in a bowl.
Add onions which have been cut into 1/2 cross-section.
Set aside.
Combine tomato soup, oil, vinegar, sugar, green pepper and mustard.
Bring to a boil and cook for 5 minutes.
Remove from burner.
Pour this mixture over carrots and onions.
Refrigerate for at least 24 hours. Salad will keep fresh for one week or more.