6 c. partially cooked carrots
2 slices onion
1 c. chopped green pepper
1 (10 oz.) can tomato soup
2/3 c. sugar
1/2 c. cooking oil
1 tsp. prepared mustard
1 tsp. Worcestershire sauce
3/4 c. vinegar
1 tsp. salt
1/2 c. chopped celery

Mix vegetables and set aside. Beat other ingredients together, pour over vegetables and refrigerate overnight. Keeps well for a long time if refrigerated.