This was a great favorite for luncheons when I worked at TVA.
| 2 | Lbs. | Raw carrots |
| 1/2 | C | Salad Oil |
| 1 | Whole | Onion, medium |
| 3/4 | C | Vinegar |
| 1 | Small | Bell Pepper |
| 1 | C | Sugar or substitute |
| 1 | Can | Tomato soup (condensed) |
| 1 | C | Celery |
| 1 | Tsp. | Dry Mustard |
| 1 | Tsp. | Worcestershire sauce |
| Salt & Pepper to taste |
Scrape carrots and slice in 1/4" circles. Cook in small amount of salted water for for 10 to 12 minutes - (tender but crisp). Drain. Slice onion, cut pepper into strips. Cut celery into quarter moon pieces. Layer carrots, onion rings, pepper strips and celery in a large bowl. Blend tomato soup, vinegar, salad oil, worcestershire sauce, mustard, salt and pepper and pour over vegetables. Mix well. Cool and refrigerate at least 12 hours before serving. Drain vegetables before serving. Will keep in refrigerator up to two weeks.