1 kg carrots, sliced & cooked tender-crisp 2 lb
1 spanish onion, sliced into rings
1 green pepper, cut into strips
1 can tomato soup (10 oz / 284 ml)
75 ml sugar or to taste 1/3 cup
– salt & pepper to taste
50 ml salad oil 1/4 cup
50 ml vinegar 1/4 cup
In a large bowl; mix carrots and onions. Combine remaining ingredients in saucepan; bring to a boil, stirring to dissolve sugar. Pour over vegetables. Cool in refrigerator.
Serves 8