2 lbs. carrots, sliced (or one large pkg. frozen cut carrots)
1 c. sliced celery
1 med. onion, thinly sliced
1 (10 3/4 oz.) can tomato soup
2/3 c. sugar (may need to increase to one cup)
1 tsp. dry mustard
3/4 c. vinegar
1/2 c. oil
1 tsp. Worcestershire sauce
1/2 tsp. salt

Cook carrots until just tender, drain. Mix marinate. Pour over carrots. Refrigerate overnight. Serve cold. Tip when carrots are all gone, use leftover and marinate on a salad.