Ruth's Carrot Salad

• 1 (2 lb) package carrots
• 1 onion
• 1 green pepper
• 1 (10 ounce) can tomato soup
• 1 cup sugar
• 12 cup salad oil
• 1 cup cider vinegar

1. Peel and slice Carrots 1/4 inch thick.
2. Thinly slice onion and green pepper.
3. Steam sliced carrots in a small amount of water until barely done.
4. Drain and cool.
5. Add all other ingredients, do not dilute the tomato soup.
6. Mix well and marinate overnight in the refrigerator.
7. Will keep 2-3 weeks.

carrots, onion, green pepper, tomato soup, sugar, salad oil, cider vinegar

Taken from www.food.com/recipe/ruths-carrot-salad-438804 (may not work)