Carrot Salad

Dee Bevans

  • 2 cans sliced carrots
  • 1 small bell pepper, chopped
  • 1 can condensed tomato soup
  • 1 small onion, sliced
  • 1/4 c. oil
  • 1/4 c. vinegar
  • 1/4 c. sugar

Heat soup, oil, vinegar and sugar. Pour over vegetables. Serve cold.

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