Ingredients
2 lbs. carrots peeled and cut into bite size pieces
2 cups celery cut into small pieces
2 med. onions chopped
1-2 green peppers chopped
Dressing:
1 can tomato soup
1/4 cup vegetable oil
1 cup sugar
1/2 cup vinegar
Preparation
Cook vegetables until tender
Bring dressing ingredients to boil, stirring occasionally
Pour over vegetables
Cover and store overnight in fridge
