2 lbs. carrots, cut into 2 x 1/4 inch sticks
1 c. condensed tomato soup
1/4 c. sugar or sweetener
1/2 c. vinegar
1/4 c. salad oil
1 tsp. seasoning
1 tsp. Worcestershire sauce
1 c. cooked, drained green beans
1 c. sliced celery

Cook carrots until tender. Drain. Cool slightly. In large bowl, combine soup, sugar, vinegar, oil, seasonings and Worcestershire sauce. Toss to coat well. Cover and refrigerate until serving time, at least 4 hours. Makes about 6 cups. Lasts in refrigerator up to 2 weeks.