2 lbs. frozen sliced carrots
1 onion, sliced & separated into rings
1 green pepper, sliced
1 can condensed cream of tomato soup
2 tbsp. ketchup
1/2 c. sugar
1/2 c. vinegar
1/2 c. salad oil

Cook carrots according to package directions and drain. Add onions and green pepper. Mix remaining ingredients and add to vegetables. Cover and refrigerate several hours or overnight. 8 to 10 servings.