Copper Penny Salad - cooking recipe

Ingredients

2 lb. cooked carrots
2 or 3 sliced green onions
1 medium green pepper, diced
1 can tomato soup
1 tsp. Worcestershire sauce
1/2 c. salad oil
3/4 c. sugar
1 tsp. prepared mustard
1/2 c. vinegar

Preparation

Combine soup, Worcestershire sauce, oil, sugar, mustard and vinegar.
Marinate carrots, onions and pepper in this mixture overnight.
Combine all ingredients into a bowl with lettuce (your choice) and serve leftover marinade as dressing over the lettuce salad.