1 (10 1/2 oz.) can tomato soup
3/4 c. sugar
1/2 c. vinegar
1/2 c. salad oil
1 t. salt
1 t. dry mustard
4 lb. carrots, sliced (can be cooked if you don't like crunchy carrots)
1 large onion, cut in thin rings (optional)
1 large green pepper, diced (optional)
Bring to a boil the first 6 ingredients. Pour hot dressing over the rest, marinate 24 hours. Can be served hot or cold.
from: Thomas 2nd Ward cookbook
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