Louis’ Warm Carrot Salad

1. Cook 2 lbs of carrots without salt until they are tender.
2. Drain the carrots and add 1 sliced onion and 1 sliced green pepper.
3. While the carrots are still hot, cover them with the marinade.

Marinade Recipe:

1. In a bowl, combine a 16 oz tin of tomato soup, 1 cup of vinegar, ½ cup of oil, 1 tsp of salt, 1 tsp of pepper, and 1 cup of sugar.
2. Mix well and pour over the carrots, onion, and green pepper.
3. Leave the mixture to marinate overnight in the fridge.

Note: This dish can be served hot or cold and freezes well.