2 lbs. carrots, thinly sliced and cooked in salted water until barely tender
1 or 2 green peppers, sliced into rings
1 onion, thinly sliced and separated
1/2 c. chopped celery
10 1/2 oz. can tomato soup
1 tbsp. Worcestershire sauce
1 tsp. dry mustard
Salt and pepper to taste
1/2 c. vinegar
3/4 c. cooking oil
1 c. sugar

Combine carrots, green pepper, onion and celery in large bowl. Combine soup, Worcestershire sauce, mustard, salt and pepper. Whisk in oil, sugar and vinegar. Add to carrot mixture. Mix well. Marinate 24 hours before serving.