Carrot Salad

2lb carrots, sliced and cooked

1 green pepper (optional)

1 large onion chopped

1 can tomato soup

3/4 cup white sugar

1/2 cup vegetable oil

1 cup vinegar

Heat oil and vinegar; add sugar and tomato soup.

Bring to a boil, then let simmer 5 minutes.

Pour over cooked carrots.

Refrigerate.

Keeps for weeks.