1 lb. carrots, sliced and slightly cooked
1 green pepper, cut in rings
2 onions, cut in rings
1 cucumber, sliced
2 stalks celery, sliced
1 c. sliced cauliflower
1 tsp. prepared mustard
1 (10 3/4 oz.) can tomato soup, undiluted
1/2 c. sugar
1/2 c. vinegar
1/4 c. oil
1 tbsp. Worcestershire sauce
1 tsp. pepper
1/4 tsp. salt

Combine vegetables. Stir together rest of ingredients and pour over vegetables. Cover and chill overnight.