INGREDIENTS
- 2 lb. carrots, partially cooked
- 1 or 2 Spanish onions
- 1 lge. green pepper
- 1-10 oz. can tomato soup
- 1 c. white sugar
- 1 tsp. salt
- 1 tsp. pepper
- 1/2 c. salad oil
- 3/4 c. vinegar
DIRECTIONS
- Combine last 6 ingredients; bring to a boil. Pour over vegetables.
- Chill at least overnight.