5 c. sliced, cooked carrots (or 3 jars, canned)
1 sweet onion, sliced crosswise
1 green bell pepper, sliced crosswise
4 stems celery, sliced crosswise

MARINADE:

1/2 c. salad oil
1 tsp. Worcestershire sauce
1 tsp. pepper
1 can cream of tomato soup or Bisque
3/4 vinegar
1 tsp. mustard
1 tsp. salt
1 c. sugar

Drain and cool carrots. Cut onions, celery and pepper and mix with carrots. Mix all the other ingredients and pour over vegetables. Marinade for at least 12 hours in refrigerator before serving. Keep refrigerated. May either drain or serve in liquid.