Carrot Salad

Ingredients

• 2 lb carrots
• dash of salt
• 1 can tomato soup
• 12 c oil
• 12 c vinegar
• 1 c sugar
• 1 tsp mustard
• 1 tsp pepper
• bell pepper
• onion

Directions

1. Cook 2 pounds carrots in salt water until tender but firm Mix tomato soup oil vinegar sugar mustard and black pepper heat
2. Drain carrots
3. Layer 12 of the carrots in a dish and slice bell peppers and onions on top of carrots
4. Pour mixture over carrots
5. Refrigerate overnight