Copper Penny Salad - cooking recipe

Ingredients

2 lb. carrots, sliced
1 can tomato soup
2/3 c. sugar
1 c. oil
3/4 c. apple cider vinegar
2 tsp. prepared mustard
1/2 tsp. pepper
1 tsp. salt
1 medium onion, chopped
1 bell pepper, cut in pieces

Preparation

Cook carrots until tender and cool.
Mix soup, sugar, oil, vinegar, mustard, pepper and salt in small sauce pan.
Bring to a boil.
Layer carrots, onions, and bell pepper in large bowl.
Pour hot soup mixture over layered vegetables, refrigerate overnight. Will keep two weeks if kept in refrigerator.