2 lbs. carrots, sliced
1 onion, chopped
1 green bell pepper, chopped
3 ribs celery, chopped
1 can tomato soup
1 c. sugar
1/4 c. oil
3/4 c. apple cider vinegar
1 tbsp. dry mustard
1 tbsp. Lea & Perrins
1 tsp. celery seed
Add herbs
Fresh basil

Cook sliced carrots in salted water until tender. Add chopped onion, green pepper, celery to drained carrots. Set aside. Mix and bring to boil soup, sugar, oil, vinegar, mustard and Lea & Perrins. Pour hot mixture over above vegetables. Refrigerate overnight.

Will keep several days. Can be used as salad or vegetable. Adds wonderful color to any plate and can be made ahead.