Tangy Carrot Salad

4 cups sliced carrots (1/8-inch thick)

4 cups diced carrot

1 Spanish onion, sliced paper thin

1 green bell pepper, cut into thin strips

1 (10.75 ounce) can condensed tomato soup with basil and oregano

¾ cup white vinegar

½ cup vegetable oil

⅓ cup white sugar

1 teaspoon prepared yellow mustard

½ teaspoon salt

Combine sliced carrots and diced carrots in a large pot. Pour enough water into pot to just cover the carrots; bring to a boil and cook until tender, about 8 minutes. Drain water completely from carrots. Transfer drained carrots to a large bowl.

Gently toss Spanish onion and green bell pepper together with carrots.

Whisk tomato soup, white vinegar, vegetable oil, sugar, mustard, and salt together in a bowl until the oil is completely integrated.

Drizzle tomato soup mixture over carrot mixture; gently toss to coat entirely.