Carrot Salad - cooking recipe

Ingredients

2 lb. cut up carrots
1 can tomato soup
3/4 c. sugar
1/2 c. oil
1 chopped green pepper
sliced onion (medium)
1 c. chopped celery

Preparation

In small bowl, combine tomato soup, sugar, vinegar and oil. Cut up all the vegetables and place in large bowl.
Mix in ingredients from small bowl, mix thoroughly.
Cover with Saran Wrap and place in refrigerator for 12 to 24 hours before serving.