2 lbs. carrots (peeled & cut into 1 inch strips, cook 10 minutes)
1 lg. red onion in thin rings
1 lg. green or red pepper, cut into thin strips or use poly bag frozen baby carrots, thawed
1 can undiluted tomato soup
1 c. sugar
1/2 c. salad oil
3/4 c. cider or wine vinegar
1 tsp. salt
1/2 tsp. pepper

Bring dressing ingredients to boil. Pour over carrots, onions, pepper; cool and cover.