6 c. carrots, sliced, cooked & drained
1 med. onion, sliced
1 green pepper, sliced
1 c. tomato soup
1 c. sugar
1/2 c. salad oil
1/2 c. vinegar

Mix carrots, onion and green pepper. Boil soup, sugar, oil and vinegar. Pour over carrot mix. Let set for 24 hours before serving hot or cold. Keeps indefinitely if refrigerated.

Submitted by: Pat McCarty