Carrot Salad - cooking recipe

Ingredients

2 lb. carrots
1 large onion
1 large green pepper
1 can tomato soup
1/3 c. salad oil
3/4 c. vinegar
1 c. sugar
salt and pepper to taste

Preparation

Cook carrots (cut in wheels) until tender; drain.
Then mix with pepper and onion, raw.
Heat other ingredients and pour over vegetables while hot.
Refrigerate.
Serve as salad.
Will keep for weeks.