Marinated Vegetable Salad - cooking recipe

Ingredients

1 lb. carrots, sliced and cooked 4 minutes
1 green pepper, chopped or sliced
2 onions, chopped or sliced
1 cucumber, chopped or sliced
2 ribs celery, chopped
1 c. chopped cauliflower
1 (10 oz.) can tomato soup, undiluted
1 c. sugar
3/4 c. vinegar
1/4 c. salad oil
1 Tbsp. Worcestershire sauce
1 tsp. pepper
1 tsp. prepared mustard
1/4 tsp. salt

Preparation

Mix vegetables in large bowl; stir together remaining ingredients and pour over vegetables.
Cover and chill overnight. This keeps about a week or 10 days in refrigerator.
Yield: 10 to 12 servings.