Copper Penny Salad - cooking recipe

Ingredients

2 lb. carrots
10 3/4 oz. tomato soup
3/4 c. vinegar
2/3 c. sugar
1/2 c. vegetable oil
1/2 tsp. salt
1 tsp. Worcestershire sauce
1 tsp. prepared mustard
1 medium onion, chopped
1 medium green pepper, chopped
1 1/2 cauliflower heads, flowerets cut

Preparation

Peel, slice and cook carrots for 20 minutes, or until slightly tender.