Carrot Pennies Salad - cooking recipe

Ingredients

2 lb. carrots
2 medium onions
1 medium green pepper
1 can tomato soup
3/4 c. cider vinegar
1/4 c. oil
1 tsp. Worcestershire sauce
1 tsp. mustard
1/2 tsp. salt
1/4 c. sugar

Preparation

Peel carrots and slice into discs.
Cook in boiling water until tender (do not overcook).
Put carrots in bowl, slice onions into thin rings and add to carrots.
Cut green pepper into strips and add to mixture; add tomato soup, undiluted.
Add vinegar and oil.
Add remaining ingredients and mix well.
Chill and serve.