2 lb. (4 1/2 c.) carrots, cut into round slices
2 med. onions, sliced and separated
1 med. green pepper cut into slices or strips
1 can (10 3/4 oz.) condensed tomato soup
3/4 c. vinegar (white)
2/3 c. sugar
1/2 c. vegetable oil
1 tsp. salt
1/2 tsp. pepper, optional

Cook carrots until done but NOT mushy. (You can cook them whole and then slice them if you wish.)

Combine soup, oil, sugar, vinegar, salt and pepper. Heat to boiling point so sugar is dissolved. Pour over cut carrots, onion and peppers.

LET COOL, COVER AND LET STAND OVERNIGHT.