2 lbs. carrots, thinly sliced
1 tsp. salt
1 lg. onion
1 lg. green pepper, sliced
1 can tomato soup
1/2 c. vegetable oil
1/2 c. vinegar
1/2 c. sugar

Boil carrots in salted water 4 minutes. Not quite done. Drain carrots. Add onions, and green peppers. Heat soup, oil, vinegar and sugar until it boils. Pour over vegetables and stir lightly. Makes about 4 cups. It will keep refrigerated for 4 weeks and is nice to have ready to serve anytime.