1 c. oil
1 c. vinegar (1/2 white, 1/2 wine)
1/2 c. sugar
1 can tomato soup
1/2 c. water
1/2 tsp. oregano
1 (6 1/2 oz.) can tuna in oil
4 carrots, cut up
1 cauliflower, cut up
3 ribs celery, cut up
1 green pepper, cut up
1 red pepper, cut up
Black olives & green olives
1 cut up dill pickle

Bring to a boil, then simmer the first 7 ingredients. Add 4 carrots, simmer 10 minutes. Add cauliflower, simmer 10 minutes. Add celery, green pepper and red pepper, simmer 5 minutes. Add black and green olives and dill pickle. Store in refrigerator for 3 days, then may be kept for 4 months in refrigerator.