2 lb. carrots
1 lg. onion
1 lg. pepper
1 (10 1/2 oz.) tomato soup
3/4 c. sugar
1/2 c. salad oil
1/2 c. vinegar
1/4 tsp. salt
1/4 tsp. pepper

Slice carrots and cook until tender, then drain off water and cool them. Slice onion into rings and pepper into strips. Combine carrots, onion and pepper into large bowl.

Combine tomato soup, oil, vinegar, pepper and salt in a pot and bring to boil. Stir until sugar is dissolved. Pour hot mixture over the carrots, onion and pepper. Let stand to cool. Then cover and chill in refrigerator overnight. Serve as salad, vegetable or side dish.