Raw Vegetable Marinade - cooking recipe

Ingredients

1/2 c. vegetable oil
1/2 c. sugar
1 can tomato soup, undiluted
3/4 c. vinegar
1 Tbsp. Worcestershire sauce
1/2 tsp. celery seed

Preparation

Slice raw vegetables (carrots, onions, peppers and zucchini); put in marinade.
Shake or stir.
Let stand for a few hours before serving.
Will keep up to two weeks in refrigerator.