1 lg. cucumber, thinly sliced
2 med. tomatoes, chopped
1 lg. carrot, peeled & thinly sliced
1 lg. celery stalk, thinly sliced
1 sm. red onion, thinly sliced
1/3 c. vegetable oil
2 tbsp. vegetable juice
1 tsp. sugar
Salt & pepper to taste
2 tbsp. red wine vinegar

Place first 5 ingredients in large bowl. Combine oil, vinegar, vegetable juice and sugar in jar with tight fitting lid. Season with salt and pepper. Shake well and pour over salad. Toss to combine. Cover and refrigerate overnight, stirring occasionally. Serve cold.