2 cans crinkle cut carrots
1 green pepper, chopped
1/2 c. oil
3/4 c. sugar
3/4 c. white vinegar
Dash of salt
1 can tomato soup
1/2 c. chopped onion

Drain carrots. In a big bowl, place the carrots. Add the rest of the ingredients. Mix and refrigerate for 24 hours before serving.