5 c. sliced, cooked carrots
1 sweet onion, sliced
1 green pepper, chopped
1 lg. piece celery, chopped
1 can tomato bisque soup
1 c. sugar
1/2 c. salad oil
3/4 c. cider vinegar
1 tsp. prepared mustard
1 tsp. Worcestershire sauce

Bring liquids to a low boil and simmer 5 minutes. Then pour over vegetables and refrigerate. This will keep several days in refrigerator.