1 1/2 green peppers
1 c. sugar
1/2 c. salad oil
1/2 c. white vinegar
1 can Campbell Tomato Soup
2 med. onions, chopped
Salt and pepper

Cook above ingredients until soft. Pour over 2 cans or 4 cups freshly cooked carrots that are drained and sliced 1/4 inch thick. Refrigerate for 10 to 12 hours. Stir and serve cold. Serves 10.