1 (10 3/4 oz.) can tomato soup, undiluted
1/2 c. granulated sugar
1/2 c. distilled white vinegar
1/4 c. vegetable oil
1 tsp. salt
1 c. chopped celery
2 lg. carrots, sliced thin (about 5 c.) & cooked until tender but firm
1 med. onion, quartered & sliced

Mix tomato soup, sugar, vinegar, oil, Worcestershire sauce and salt. When sugar is dissolved, add remaining ingredients and toss to coat. Cover and refrigerate at least 24 hours.