Copper Penny Carrot Salad - cooking recipe

Ingredients

2 lb. carrots, sliced, cooked, strained and cooled
1 c. tomato soup
1/3 c. oil
3/4 c. vinegar
1 c. sugar (I cut down as it is very sweet)
1 tsp. salt
2 medium onions, sliced
1 green pepper, cut up

Preparation

Mix and let stand.