"Bilodi" Copper Pennies - cooking recipe

Ingredients

2 lb. carrots, cooked tender and drained or use 2 cans carrots, drained
1 onion, chopped
1/2 bell pepper (green), chopped
1 can cream of tomato soup
1/2 c. apple cider vinegar
1/2 c. sugar
dash of garlic salt and pepper to taste

Preparation

Bring soup, vinegar and sugar to boil and pour over vegetables.
Mix well; chill.
Keeps well in refrigerator.
This can be used as salad over lettuce leaf.
Makes 6 cups.