2 sm. or 1 lg. pkg. carrots
1 onion, thinly sliced
1/2 bell pepper, thinly sliced
1 can tomato soup
1/2 c. oil (scant)
1/2 c. vinegar
1/2 c. sugar

Slice carrots in thin rounds and boil in salted water 10 minutes or until tender and crisp. Drain and layer carrots, onions and bell peppers in large boiling dish. Put tomato soup, oil, vinegar and sugar in order and bring to boil. Pour into covered dish and refrigerate. Will keep in refrigerator for a month.