2 lbs. peeled and sliced carrots
1 green pepper, seeded and sliced
1 can condensed tomato soup
1/2 c. each sugar, oil, vinegar
1 onion, sliced and separated into rings
2 tbsp. catsup
1 tsp. salt
1/8 tsp. pepper

Cook carrots in large saucepan with enough water to cover. Heat to boiling and cook, covered 7 minutes or until tender-crisp. Drain. Stir in onion and green peppers. Blend together in bowl the remaining ingredients. Stir in carrot mixture. Cover and refrigerate several hours or overnight. (Can be made up to a week in advance.)