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carrots and peppers till tender. Drain and cool. Mix together tomato
soup, oil, sugar, vinegar, mustard, salt and pepper. Pour over carrots,
onion and pepper slices. Refrigerate for 23 hours or overnight. Drain
and serve cold.
cups carrots, sliced
1 small green pepper
1/2 cup salad oil
1/2 cup sugar
1/4 cup vinegar
1 teaspoon salt
1 medium onion, sliced
1 can tomato soup
1 teaspoon prepared mustard
1/2 teaspoon pepper
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