Carrot Salad - cooking recipe

Ingredients

10 c. carrots, sliced 1 inch thick and cooked tender-crisp
1 c. chopped onions
1 c. chopped green pepper
1 (10 3/4 oz.) can tomato soup (undiluted)
1/2 c. artificial sweetener (that measures like sugar)
1/2 c. vegetable oil
3/4 c. cider vinegar
1 tsp. each salt and pepper

Preparation

Combine vegetables in large bowl.
Combine remaining ingredients in small saucepan.
Heat over medium heat until blended well.
Pour over vegetables.
Chill overnight.
Makes 24 servings.