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Carrot Salad

(This recipe courtesy of Elizabeth Bateman of Hampton, Ontario)

- 2 lb (900 grams) carrots, peeled and sliced in 1/2 inch (1.3 cm) pieces
- 1 can tomato soup
- 3/4 cup (180 ml) vinegar
- 1 cup (240 ml) sugar
- 1 cup (240 ml) vegetable oil
- 1 tsp (5 ml) dry mustard
- 1 tsp (5 ml) salt
- 1/2 tsp (3 ml) pepper
- 1 onion, sliced in rings
- 1 green pepper, slivered

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