2 1/2 lb. carrots
1/2 c. oil
1/2 c. vinegar
1 can tomato soup
1/2 c. sugar
1 1/2 tbsp. cornstarch
1 med. sweet onion
1 green pepper, cut in rings

Cut carrots into bite-size pieces. Cook and cool. Heat next 4 ingredients and add cornstarch. Add onion and green pepper. Add carrots. Refrigerate for 12 hours.