Copper Pennies Salad - cooking recipe

Ingredients

2 bags carrots
2 onions, sliced thin
1 sliced green pepper
1 can tomato soup
3/4 c. vinegar
2/3 c. sugar
1/2 c. vegetable oil
1 tsp. mustard
1 tsp. Worcestershire
1/2 tsp. salt

Preparation

Slice carrots and cook in salt water.
Drain, then add the rest of the ingredients and mix well.
Refrigerate a few hours before serving.