Marinated Vegetable Salad - cooking recipe

Ingredients

1 lb. carrots, sliced thin and cooked
1 green pepper, cut into rings
1 cucumber, sliced thin
2 stalks celery, sliced thin
1 c. cauliflower flowerets
1 (10 1/4 oz.) can tomato soup (undiluted)
1/4 c. white vinegar
1/4 c. vegetable oil
1 tsp. pepper
1/4 tsp. salt
1/4 tsp. dry mustard
1/2 c. sugar
1 tsp. mustard
1 Tbsp. Worcestershire sauce

Preparation

Combine vegetables in a large bowl.
Stir together remaining ingredients; pour over vegetables.
Cover and chill overnight. Yields 10 to 12 servings.
Great with toasted fresh bread.