Copper Penny Salad - cooking recipe

Ingredients

2 lb. carrots
1/2 c. sugar
1/2 c. vinegar
1/2 c. salad oil
1 can tomato soup
1 tsp. prepared mustard
1 medium onion
1 small green pepper, chopped

Preparation

Slice and cook carrots until tender.
Mix together the rest of the ingredients and pour over carrots.
Marinate in refrigerator overnight or longer.