Carrot Salad - cooking recipe

Ingredients

1 bag frozen crinkle cut carrots, cooked
1 c. Wesson oil
1 can tomato soup (Campbell's)
3/4 c. vinegar
1 diced onion
1 diced green pepper
1 c. sugar
1/2 tsp. dry mustard
1/2 tsp. salt
1/2 tsp. pepper

Preparation

Combine and blend well the sugar, soup, vinegar, oil, mustard, salt and pepper.
Add carrots, green pepper and onion.
Marinate overnight.
Serve cold.