Carrot Salad - cooking recipe

Ingredients

2 lb. shredded carrots
2 green peppers, cut into rings
2 Spanish onions, cut into rings
salt and pepper to taste
1 c. sugar
1 1/2 c. oil
1 can tomato soup
1/2 c. vinegar

Preparation

Mix sugar, oil, tomato soup and vinegar. Pour over carrot mixture and mix. Refrigerate 24 hours.