Cold Carrots - Recipe

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COLD CARROTS

2 lb. carrots, cooked and cut
1 med. onion, diced
1 green pepper (optional)

Boil 10 or 15 minutes:

1 can tomato soup
1 c. sugar
1/2 c. oil
3/4 c. vinegar
Salt and pepper to taste

Pour over carrots and refrigerate 24 hours.

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