|Carrots||2 Pound, sliced in fingers and cooked|
|Onion||1 Small, sliced|
|Tomato soup||1 Can (10 oz)|
|Sugar||1⁄2 Cup (8 tbs)|
|White vinegar||3⁄4 Cup (12 tbs)|
|Corn oil||1⁄2 Cup (8 tbs)|
|Dry mustard||1⁄2 Teaspoon|
Combine all but carrots and onions and beat with electric beater.
Alternate layers of carrots (should be warm) and onion slices in a casserole pour the dressing over them - cover and refrigerate 24 hours
Leftover dressing is delicious over lettuce salad.