1 lb. carrots, sliced & cooked
1 green pepper, cut in rings
2 onions, cut in rings
2 cucumbers, sliced
2 c. sliced cauliflower
1 (10 3/4 oz.) can tomato soup, undiluted
1 c. sugar
3/4 c. white vinegar
1/4 c. vegetable oil
1 tbsp. Worcestershire sauce
1 tsp. black pepper
1 tsp. prepared mustard
1/4 tsp. salt

Combine vegetables in large bowl. Stir together remaining ingredients and pour over vegetables. Mix well. Cover and chill overnight.