Tangy Carrot Salad

Ingredients

• 4 cups carrots diced
• 4 cups carrots sliced (1/)
• 10.8 ounce condensed tomato soup with basil and oregano canned
• 1  bell pepper green cut into thin strips
• 1  onion paper thin spanish sliced
• 0.5 teaspoon salt 
• 0.5 cup vegetable oil 
• 0.3 cup sugar white
• 0.8 cup vinegar white
• 1 teaspoon mustard yellow prepared

Equipment

• bowl
• whisk
• pot

Directions

1. Combine sliced carrots and diced carrots in a large pot.
2. Pour enough water into pot to just cover the carrots; bring to a boil and cook until tender, about 8 minutes.
3. Drain water completely from carrots.
4. Transfer drained carrots to a large bowl.
5. Gently toss Spanish onion and green bell pepper together with carrots.
6. Whisk tomato soup, white vinegar, vegetable oil, sugar, mustard, and salt together in a bowl until the oil is completely integrated.
7. Drizzle tomato soup mixture over carrot mixture; gently toss to coat entirely.