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