2 c. tender-crisp cooked carrots
1 bell pepper, chopped
2 small onions

Layer in 2-quart container. Pour marinade on and chill.

Marinade:

1/2 c. oil
1 c. sugar
3/4 c. vinegar
10 drops Tabasco
salt and pepper to taste

Cook all ingredients until sugar is dissolved. Remove from heat and stir in 1 can tomato soup.