1 lb. carrots, sliced and cooked (or use canned carrots)
3/4 c. vinegar
1 can tomato soup, undiluted
1/3 c. salad oil
1 tsp. Worcestershire sauce
1 c. sugar
1-2 onions, diced
1-2 green peppers, diced
1-2 celery, diced

Pour dressing over carrots, onions, green pepper and celery. Store covered in refrigerator at least 3 hours before serving. Better overnight. Keeps well.