2 pounds carrots, peeled and cut into rounds
1 large onion, peeled and sliced thin
1 green bell pepper, sliced into thin strips
1 can tomato soup
1 cup sugar
1/2 cup oil, I used olive oil
1/2 cup white vinegar
1/2 teaspoon salt
Boil the carrots until just tender.
Drain water off and let cool.
Place in salad bowl and add the onion and green pepper strips.
Mix dressing well to blend all and then pour over veggies.
Chill for a couple hours or overnight to blend flavors.