1/2 c. tomato juice
1/2 c. sugar
3/4 c. salad oil
1/4 c. white vinegar

Bring to boil until sugar dissolves. Cool and set aside. Cut up THIN:

1 red onion
1 green pepper
2 cans of cooked carrots

Pour cooled liquid over this and refrigerate for 2 days. Stirring occasionally. Make sure lid is tight on bowl.