CARROT SALAD
2 – 3 Lbs. carrots – 1” chunks – cook until tender
1 Green pepper and 1 onion – chopped and add to cooked carrots
Cook and simmer 1 can tomato soup, ½ cup vinegar, ½ cup oil, 1 cup sugar and Tsp. salt, pepper and dry mustard.
While still hot, cover carrots, pepper and onions. Refrigerate.
Serve chilled.