Summer Salad - cooking recipe

Ingredients

1 can tomato soup
1 c. vinegar
1 c. oil
6 envelopes Equal or 1 c. sugar
carrots, cooked (not mushy)
green peppers
cucumber
cauliflower
squash

Preparation

Cook celery and carrots until you are able to pierce with a fork.
Cut all vegetables to bite-size.
Add salt, pepper and garlic salt.
Pour mixture of remaining ingredients over all vegetables.
Let stand one hour before serving.