1 can tomato soup
1/2 c. chopped green pepper
1/2 c. chopped onion (or green onion)
1/2 c. diced celery
2/3 c. sugar (or substitute)
1/2 c. oil
1/2 c. white vinegar
1 tsp. Worcestershire sauce
1/2 tsp. prepared mustard

Cook 2 pounds carrots until tender crisp. Slice and cool. Mix all other ingredients together. Add carrots and marinate overnight. May add cauliflower, if desired.