Carrot Salad

Ingredients:
- 10 c. carrots, sliced 1 inch thick and cooked tender-crisp
- 1 c. chopped onions
- 1 c. chopped green pepper
- 1 (10 3/4 oz.) can tomato soup (undiluted)
- 1/2 c. artificial sweetener (that measures like sugar)
- 1/2 c. vegetable oil
- 3/4 c. cider vinegar
- 1 tsp. each salt and pepper

Directions:
- Combine vegetables in large bowl.
- Combine remaining ingredients in small saucepan.
- Heat over medium heat until blended well.
- Pour over vegetables.
- Chill overnight.
- Makes 24 servings.