2 lbs. carrots
1 lg. onion (sliced into thin rings)
1 lg. green pepper (sliced into thin rings)
Cauliflower
Celery (if desired)
1 can tomato soup
1 c. sugar
1/3 c. oil
3/4 c. vinegar
1 tsp. salt
1/2 tsp. pepper
1 tsp. dry mustard

Peel and slice carrots. Cook until about 1/2 done. Drain and set aside. Blend sauce of tomato soup, vinegar, salt, sugar, black pepper, dry mustard and oil. (Heat this to blend better.) Pour this over carrots and other vegetables and marinate at least 12 hours. Keep refrigerated.