3 cans carrots, sliced & drained
1 purple onion in rings
1 bell pepper in rings or chopped
2 ribs celery, sliced
1 can tomato soup
3/4 c. vinegar
1 tsp. salt
1 tsp. Lea & Perrin sauce
3/4 c. sugar
1/2 c. Wesson oil
1 tsp. mustard
1 tsp. pepper

Marinate tomato soup, vinegar, sauce, salt, sugar, Wesson oil, mustard and pepper. Heat until hot, stirring. Pour over vegetables, cool. Store in refrigerator. Also good drained and served on lettuce as a salad.