Carrot & Green Pepper Salad - cooking recipe

Ingredients

1 lb baby carrots
1 medium onion, chopped fine
1 green pepper, cut into strips
1/2 cup tomato soup
1/2 cup sugar
1/4 cup olive oil
1/3 cup vinegar
1/2 teaspoon dry mustard
1/2 teaspoon pepper
1/2 teaspoon salt

Preparation

Cook carrots in boiling water 9 minutes until tender-crisp (not soft). Drain.
Add onions & green peppers.
Mix together the rest of the ingredients and pour over the carrot mixture.
Cover and refrigerate overnight.