Carrot Salad - cooking recipe

Ingredients

2 lb. cooked sliced carrots
1 can tomato soup
1 large chopped onion
1 medium green pepper, chopped
1 c. sugar
1/2 c. salad oil
1/4 c. vinegar
1 tsp. mustard
1 tsp. salt
dash of pepper

Preparation

Blend soup, sugar, oil, vinegar, mustard, pepper and salt. Add chopped onions and peppers.
Add cooked carrots to first mixture.
Let set overnight or longer in refrigerator.
Will keep 3 to 4 weeks in refrigerator.