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

Peel and slice carrots in 1/2″ pieces. Cook just until tender and drain. Whip next 7 ingredients until well blended. Combine carrots, onion rings and pepper slices and pour dressing all over. Will keep in refrigerator for several weeks.

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