CARROT SALAD

Ingredients:

• 2 (1 lb) cans fingerling carrots, drained
• 1 can tomato soup
• 1 cup granulated sugar
• 3/4 cup white vinegar
• 1 cup salad oil
• 1 tsp dry mustard
• 1 tsp salt
• 1/2 tsp pepper
• 1 medium onion, sliced into rings
• 1 medium green pepper, diced

Instructions:

1. In a large bowl, blend soup, vinegar, sugar, oil, and seasonings.
2. Add carrots, onion rings, and green pepper. Toss to coat.
3. Marinate overnight in the refrigerator.
4. Excess dressing can be reused for cabbage or lettuce.