• Gather the ingredients so you have everything close at hand on the counter or table.

Prepare the Vegetables

• To slice the carrots, I opted to use my Cuisinart Food Processor for more uniform slices. If you don't own a food processor, you may slice the carrots using a cutting board and sharp Chef's or Santoku knife.
  2 pounds carrots
• Place the sliced carrots in a small saucepan and cover with water. Bring water to a boil over medium-high heat, then reduce to low and simmer for about 10 minutes, until carrots are crisp-tender.
• While the carrots are simmering, chop the green bell pepper and sweet onion with a knife and cutting board.
  1 large green bell pepper, 1 medium sweet onion
• Drain cooked carrots in a colander and allow to cool. Then place the carrots in a large bowl, along with the chopped bell peppers and sweet onion.

Heat the Tomato Dressing Marinade

• Next, prepare the tomato dressing marinade by combining in a medium saucepan, the condensed tomato soup, granulated sugar, vegetable oil, apple cider vinegar, chopped pimentos, yellow mustard, Worcestershire sauce, and Louisiana hot sauce. Add kosher salt and freshly ground black pepper. Stir well to combine.
  10 oz condensed tomato soup, 1/2 cup granulated sugar, 1/4 cup vegetable oil, 1/4 cup apple cider vinegar, 2 tablespoons yellow mustard, 2 tablespoons Worcestershire sauce, 1 tablespoon chopped pimentos, 1 teaspoon Louisiana hot sauce, 1/2 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper
• Place saucepan over medium heat and bring to a boil, then reduce heat to low and simmer for about 10 minutes, stirring occasionally.

Assemble and Refrigerate the Salad

• Pour tomato dressing over the prepared vegetables and stir well to combine.
• Transfer salad to a serving bowl. Cover with plastic wrap and refrigerate for 12-24 hours to allow the ingredients to marinate. Serves 18-20.