2 lbs. or 6 c. carrots, cut in 2-inch lengths, cooked crisp-tender
1 onion, sliced in rings
1 green pepper, sliced thin
2 stalks celery, sliced thin

Marinate in the following dressing for several hours in refrigerator before serving.

DRESSING:

1 can tomato soup
1 tsp. prepared mustard
1 tsp. Worcestershire sauce
3/4 c. canola oil (lowfat)
1 c. sugar
3/4 c. vinegar
1/2 tsp. salt
1/4 tsp. pepper

Will keep in refrigerator for 2-3 weeks. Can use leftover dressing (after vegetables are eaten) on lettuce salad.