Copper Penny Carrot Salad - cooking recipe

Ingredients

2 lb. carrots
1/4 c. oil
3/4 c. sugar
3/4 c. vinegar
3 small green peppers, diced
1 can green beans
1 can tomato soup
1 tsp. Worcestershire sauce
1 red onion, chopped

Preparation

Peel and slice carrots.
Cook in salted water until tender. Cool.
Mix oil, sugar and vinegar and heat until sugar dissolves. Add peppers, beans, soup and Worcestershire sauce and onions.
Heat to boiling.
Pour mixture over carrots.
Let stand overnight in fridge.