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. Crisco oil
3/4 c. apple cider vinegar
1 tbsp. dry mustard
1 tbsp. Lea & Perrins

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 a boil soup, sugar, oil, vinegar, mustard and Lea & Perrins. Pour this hot mixture over the above vegetables. Refrigerate overnight. Serve on lettuce. Serves 10 to 12.