2 lbs. carrots
1 lg. onion
1 green pepper
1 head cauliflower
1 tsp. salt
1/2 tsp. Accent
1 can tomato soup
1/2 c. vegetable oil
3/4 c. vinegar
1 c. sugar
1/4 tsp. dill seed
1/2 tsp. pepper

Slice carrots, cook until tender crisp; cool. Slice onion, pepper and break cauliflower into small flowerettes, leave raw. Heat soup and remaining ingredients to boiling, pour hot over vegetables. Let marinate overnight for best flavor.