2 lbs. carrots
1 lb. onion
2 stalks celery

MARINADE:

1 can condensed tomato soup
1/4 c. sugar
1/2-1 tsp. mustard
2 tbsp. Worcestershire sauce
1/4 c. salad oil
3/4 c. vinegar (white preferred)
2 tsp. salt

Scrape, wash and slice carrots. Cook until tender. Do not overcook. Thinly slice or chop onion, celery, and/or green pepper. Add other vegetables to cooked and drained carrots.

Mix together ingredients of marinade and pour over vegetables. Refrigerate in covered container for several hours to blend flavors. Serve cold as a vegetable or as a salad. Keeps well refrigerated for several days. Makes 2 quarts or about 16 servings.