1 lb. carrots, sliced about 1/4" thick
2 med. onions, sliced thinly
1 med. green pepper
2 zucchini
Celery
Cauliflower
Raw mushrooms, sliced
Broccoli (raw or steamed 5 minutes) (steaming brings out the bright green color)

SALAD DRESSING:

1 can tomato soup
3/4 c. vinegar
2/3 c. sugar
1/2 c. oil
1 tsp. Worcestershire sauce
1 tsp. prepared mustard
1/2 tsp. salt

Steam carrots or cook in small amount of water until almost tender, about 5 to 8 minutes, and drain. Combine with other vegetables in large bowl. Stir together salad dressing ingredients and pour over vegetables. Cover and marinate in refrigerator several hours or overnight. Drain vegetables. Serve in lettuce lined bowl, if desired. Keep refrigerated.