2 lbs. fresh carrots, peeled, sliced and cooked
1 med. onion, chopped (1/2 c.)
1 sweet red and green pepper, chopped
1/2 c. chopped celery (or any crisp vegetable cut up)

SAUCE:

1 c. sugar
1/2 tsp. pepper
1/2 c. vegetable oil
1 can (10 3/4 oz.) tomato soup
1 tsp. dry mustard
1/2 c. cider or wine vinegar
1 tsp. Worcestershire sauce

Drain carrots and wash. Place carrots, peppers, onions and celery in a large bowl.

In a 2 quart saucepan, combine sauce ingredients and simmer 5 minutes until sugar dissolves. Pour sauce over carrots and gently mix. Refrigerate at least 12 hours before serving. Keeps well in refrigerator for days.