Carrot Salad

(This recipe courtesy of Elizabeth Bateman of Hampton, Ontario)
- 2 lb carrots, peeled and sliced in 1/2 inch pieces
- 1 can tomato soup
- 3/4 cup vinegar
- 1 cup sugar
- 1 cup salad oil
- 1 tsp dry mustard
- 1 tsp salt
- 1/2 tsp pepper
- 1 onion sliced in rings
- 1 green pepper, slivered

Cook carrots until just tender. Combine soup, vinegar, sugar, salad oil, mustard, salt, pepper and whip until blended. Add the carrots, onion and green pepper and let marinate in the fridge for a few hours. Serves 4.