2 lb. carrots, sliced, cooked and cooled
1 lg. onion, sliced
2 green peppers, sliced
1 c. sugar
1/2 c. vinegar
1/2 c. salad oil
1 can tomato soup
1/2 tsp. salt
1/8 tsp. pepper
1/2 tsp. dill weed (optional)

Blend sugar, vinegar, salad oil, tomato soup, salt, pepper and dill weed in blender. Layer alternately: carrots, onions, peppers and sauce. Refrigerate 12 to 24 hours before serving.