Cool Carrots - cooking recipe

Ingredients

2 small bunches carrots
1 jar pickled onions
1 bell pepper, diced
1 can condensed tomato soup
3/4 c. vinegar
1 c. sugar
1/2 c. oil
1 tsp. dry mustard

Preparation

Cook carrots, onions and bell pepper until tender.
Cook remaining ingredients for 5 minutes and pour over carrots and bell peppers.
Refrigerate.
Let stand 24 hours.