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
3/4 c. vinegar
1 c. sugar
1 tsp. mustard (yellow)
1 can cream of tomato soup or bisque
1 tsp. Worcestershire sauce
1 tsp. salt
1 tsp. pepper

Drain and cool carrots. Cut onions, celery and pepper and mix with carrots. Mix all marinade ingredients and pour over carrot mixture. Let marinade for at least 12 hours in refrigerator before serving. You may either drain the vegetables or serve in liquid.