Jude's Carrot Salad

Salad:       2 pounds sliced carrots

                 2 green peppers, sliced Julienne

                 3 medium onions, sliced, separated in rings

Dressing:  1 10 oz. can Tomato soup, condensed

                  1 cup white sugar

                  1 cup salad oil

               2/3 cup white vinegar

                  1 teaspoon dry mustard

                  1 teaspoon salt

               1/2 teaspoon black pepper

Cook carrots Al dente, 6 to 10 minutes.  Drain, and rinse carrots under cold water.

In a blender combine all the ingredients of the dressing.  Mix well.

In a large non-metallic bowl, add onions, green peppers and carrots.  Pour dressing over vegetables.

Cover bowl and refrigerate for at least 4 hours.  The vegetables will reduce themselves as they marinate.