2 lbs carrots, sliced

1 med onion, sliced in rings

1 med green bell pepper, chopped

3 ribs celery, chopped

1 (10 ½ oz) can tomato soup

1 cup sugar

½ cup salad oil

¾ cup apple cider vinegar

1 tsp dry mustard

1 Tbsp Worcestershire sauce

Cook the carrots in salted water until tender and drain. In a bowl combine onion, bell pepper and celery and alternate in layers with carrots. Bring to boil remaining ingredients and pour over vegetable layers. Refrigerate at least 8 hours before serving. Serves 6