2 lb. fresh carrots, peel & cut in sticks
1 green pepper, chopped
1 onion, chopped

MARINADE:

1 can tomato soup, undiluted
1/2 c. cider vinegar
1/2 c. white sugar
1/2 c. salad oil

Cook carrots in salted water until tender. Drain carrots and place in bowl with green pepper and onion.

Mix marinade together. Bring to a rolling boil. Pour over carrot mixture. Chill before serving.