Carrot Salad

2 1/2 lbs. carrots
2 c. sugar
1 t. dry mustard
1 can tomato soup
1 t. salt
1 green pepper, diced
1 onion , diced
1/2 c. salad oil
3/4 c. vinegar
1/2 t. pepper

Cook carrots in small amount of water until medium tender. drain. Add onions and pepper. Mix oil, sugar and vinegar. Then heat until sugar is dissolved. Add dry mustard, soup, salt and pepper. Mix and pour over vegetables. Keep refrigerated

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