1 lb. carrots, sliced and cooked
1 green pepper, cut in rings
1 cucumber, sliced
1 c. cauliflower, bite size pieces
2 onions, cut in rings
2 stalks of celery, sliced
1 (10 oz.) can tomato soup undiluted
1 c. sugar
3/4 c. vinegar
1/4 c. salad oil
1 tbsp. Worcestershire sauce
1 tsp. pepper
1/4 tsp. salt
1 tsp. prepared mustard

Combine vegetable in large bowl. Stir together remaining ingredients; pour over vegetables. Cover and chill overnight. Yields 10 to 12 servings.