Carrot Salad - cooking recipe

Ingredients

1 lb. carrots, cut in long 1-inch strips
1/2 onion, sliced thin
1/2 bell pepper, cut in thin strips
1/2 can Campbell's tomato soup
1/2 c. sugar
1/4 c. oil
1/4 c. vinegar
1/2 tsp. salt and pepper

Preparation

Cook carrots until almost done.
Drain and place in a bowl with pepper and onion.
In a saucepan, place soup, sugar, vinegar, salt, pepper and oil.
Bring to a full boil and pour over carrot mixture.
Refrigerate overnight.
Ready to serve. Good.