Carrot Salad Or Copper Pennies - cooking recipe

Ingredients

2 lb. sliced carrots, cooked
1 medium onion, sliced
1 bell pepper, sliced
1/2 c. vinegar
1/2 c. sugar
1/2 c. cooking oil
1 (10 oz.) can tomato soup

Preparation

Wash and prepare vegetables.
Put carrots, onion and pepper in casserole dish.
In saucepan bring to a boil the sugar, oil, tomato soup and vinegar.
When mixture boils, pour over vegetables in the casserole dish.
Toss lightly and refrigerate.