1-2 lb. bunch carrots, sliced and cooked
1 can tomato soup
8 tbsp. vinegar (shy 2/3 c.)
1/2 tsp. salt
1/2 c. sugar
1/4 c. oil
1/2 c. celery, chopped
1 onion, chopped
1 green pepper, chopped

Mix tomato soup, vinegar, salt, and sugar together. Add oil and stir. Add celery, onion, and green pepper. Pour over cooked carrots. Chill overnight before serving.