Marinated Carrots - cooking recipe

Ingredients

2 lb. frozen crinkle-cut carrots
1 can tomato soup
1/2 c. salad oil
1/2 c. sugar (or try Splenda)
1/2 c. vinegar
1 med. onion, chopped
1 med. green pepper, chopped

Preparation

Thaw carrots in cold water, drain and pat dry. Mix rest of ingredients. Pour over carrots and let stand, refrigerated, overnight or for 24 hours. Stir once or twice while they marinate. These keep well. They may be served as an appetizer or salad rather than a vegetable dish.