Carrot Salad - cooking recipe

Ingredients

2 lb. fresh carrots, cooked and sliced
1 medium green pepper, diced
1 large onion, diced
1 can tomato soup
1/2 c. sugar
1/4 c. vegetable oil
1/2 c. cider vinegar

Preparation

Bring tomato soup (undiluted) to boil.
Keep separate the pepper, onion and carrots; layer in casserole dish.
Add sugar, oil and vinegar to hot soup and mix.
Pour over vegetables. Refrigerate for at least 4 hours.
Very good!