1 1/2 lbs. carrots, pared & thinly sliced
1 med. red onion, thinly sliced
1/2 c. chopped green pepper
1 can tomato-rice soup
3/4 c. sugar
1/2 c. vegetable oil
1/2 c. red wine vinegar
1/2 tsp. salt

Par cook carrots in boiling water 5 minutes until crisp tender; drain. combine marinade together in bowl. Pour over carrots. Refrigerate 24 hours before use (to blend flavors). Great as a side dish for any BBQ dish or any festive occasion.