2 lb. carrots
1 green pepper
1 onion

Dressing:

1 can tomato soup
1 c. sugar
1/2 c. salad oil
3/4 c. vinegar
Salt and pepper to taste

Peel and slice carrots. Cook until they just start to soften. Drain. Slice pepper fine and either slice or chop onion. Add to carrots.

Dressing: Mix all ingredients. Heat to boiling point. Pour over hot carrots and vegetables. Marinate 24 hours. Left over dressing may be used as a salad dressing.