Title: Carrot Salad
Categories: Salads
Yield: 8 Servings

3 cn Carrots, fresh sliced
1 lg Onion, sliced in rings
1 Green pepper, sliced
1 c Sugar
1/2 c Vinegar
1 cn Tomato soup
Salt and pepper

Cover and marinate a few hours or overnight. A bit of thyme tastes good in
this too. Use the 16 oz. sized cans of carrots, drained. Randy Rigg