2 pounds of carrots
1/2 green pepper
1/2 onion
1 tin of tomato soup, undiluted
1 cup white sugar
2/3 cup of extra virgin olive oil
1/2 cup of vinegar
1 teaspoon dry mustard
salt and pepper to taste
Peel and slice the carrots, place into boiling water, bring them back to the boil for about four minutes - or until just starting to become tender.
Drain and cover with cold water twice to prevent further cooking. When cool, drain off water and add finely chopped pepper and onion.
Combine the dressing ingredients.
Beat with an egg beater and pour half of the dressing over cooled carrot mixture.
Mix thoroughly. Bottle the other half as a general salad dressing.
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