1 pkg. fresh carrots, or about 1 1/2 lbs.
1 green pepper
1 yellow onion
1 can (10 1/4 oz.) tomato soup
1 c. sugar
1/3 c. salad oil
3/4 c. vinegar
1 tbsp. salt
1 tbsp. coarse or freshly ground pepper

Peel carrots and slice lengthwise into slim strips about 4 inches long. Boil until tender, but still crisp (10 to 15 minutes). Drain.

Cut away seeds and white membrane from inside green pepper and cut it into slim strips. Peel and thinly slice onion and separate into rings.

Lay all this in oblong dish (8 x 12 x 1 1/2 inches).

Bring remaining ingredients to a boil, stir well, and while hot, pour over vegetables. Refrigerate when cool.

Serve it cold - to 8.

It will keep, refrigerated, for several days. The perfect side dish for a barbecue.