2# carrots and cauliflower, divide into flowerets
1 lg. onion, sliced into rings
1 lg. green pepper, cut into strips
1 can tomato soup, undiluted
1 c. sugar
1 tsp. salt
1/2 c. salad oil
3/4 c. vinegar
1/2 tsp. pepper
1/4 tsp. dill weed

Wash, peel and cut carrots into 1" pieces. Cook carrots and cauliflower until tender, drain and cool. Combine soup, sugar, salad oil, vinegar, salt, pepper and dill weed into saucepan. Bring to a boil and stir to dissolve sugar. In 2 quart casserole combine carrots, onions, green pepper. Pour hot soup mixture over and refrigerate at least overnight.