2 lbs. carrots, peeled
1 sm. onion, sliced
1 green pepper, diced
2 stalks celery, diced
1 (10 oz.) can tomato soup, undiluted
1 c. sugar
1/4 c. salad oil
3/4 c. vinegar
1 tsp. dry mustard
1 tsp. Worcestershire sauce

Slice carrots and boil until tender. Drain. Mix with other vegetables and set aside. Boil tomato soup, sugar, oil, vinegar, mustard and Worcestershire sauce for several minutes. Pour over vegetables. Chill and serve. 8 servings.