Copper Penny Salad

Directions

1. 1
   Bring the carrots, with
2. 2
   water to cover, to a boil and boil 5 minutes.
3. 3
   Drain
4. 4
   and
5. 5
   cool.
6. 6
   In
7. 7
   medium-sized bowl, mix the salt, pepper and mustard.
8. 8
   Beat
9. 9
   in a little of the oil to blend with the mustard.
10. 10
    Add
11. 11
    remaining oil and sugar, vinegar and soup and beat again to
12. 12
    blend
13. 13
    well.
14. 14
    Stir in the cooled carrots, onion and
15. 15
    green pepper.
16. 16
    Cover tightly
17. 17
    and
18. 18
    chill overnight. Makes 12 to 16 servings.