2 lbs. carrots, sliced
2 lg. onions cut in rings
2 green peppers sliced
1/2 c. salad oil
1 c. sugar
1/2 c. vinegar
1 can tomato soup
Salt and pepper

Slice and cook carrots 20-30 minutes - cool. Arrange in deep dish one layer carrots - 1 layer sliced green peppers - 1 layer sliced onion rings. Repeat until used.

Heat tomato soup, sugar, vinegar, oil and salt and pepper. Pour over the above. Refrigerate at least 24 hours before serving. Will keep indefinitely in the refrigerator.