Carrot Salad



INGREDIENTS:

2 pounds carrots, cut in 1/3" thick rounds

1 large onion, diced

1 large green pepper, diced

1 (10 3/4 oz.) can tomato soup

1 cup sugar

3/4 cup vinegar

1 cup vegetable oil

1 teaspoon salt

1/2 teaspoon ground pepper

1 teaspoon dry mustard

DIRECTIONS:

1. Bring carrots to boil in salted water; boil 5 minutes.
Drain; cool. Add onions and green pepper. Combine soup,
sugar, vinegar, oil, salt, pepper, and mustard. Pour over
carrots. Refrigerate 24 hours. Yield: 12 servings.



Carrot Salad