Copper Pennies Salad - cooking recipe

Ingredients

2 lb. carrots
1 medium onion
1 small green pepper
1 can tomato soup
1/2 c. salad oil
1 c. sugar
3/4 c. vinegar
1 tsp. prepared mustard
1 tsp. Worcestershire
salt and pepper to taste

Preparation

Slice carrots and boil in salted water until fork-tender. When cool, alternate layer of carrots, pepper rings and thinly sliced onion rings.