1 1/2 lbs. carrots, pared, thinly sliced
1 med. red onion
1/2 c. green pepper, chopped
1 can tomato soup
3/4 c. sugar
1/2 c. oil
1/2 c. red wine vinegar
1/4 tsp. salt

Cook carrots in boiling water until tender crisp, 5 minutes. Drain and cool. Combine carrots, onion, green pepper in bowl. Combine soup, sugar, oil, vinegar and salt. Stir until blended and pour over vegetables. Stir gently. Cover and refrigerate at least 24 hours. Serves 12.