2 lbs. carrots, sliced crosswise
1 sm. onion, chopped finely
1 med. bell pepper, chopped finely
3 ribs celery, chopped finely
1 c. tomato soup, undiluted
1 c. sugar
1/4 c. oil
3/4 c. apple cider vinegar
1 tbsp. dry mustard
1 tbsp. Worcestershire sauce
Lettuce

Cook sliced carrots in salted water until fork tender. Add chopped onion, bell pepper and celery to the drained carrots. Set aside. Mix and bring to boil soup, sugar, oil, vinegar, mustard and Worcestershire sauce. Pour this hot mixture over vegetables. Refrigerate overnight. Serve on lettuce. Serves 10 to 12.

Pineland, TX