Copper Penny Salad - cooking recipe

Ingredients

2 lb. carrots
1 small green onion, chopped fine
1 medium onion, chopped fine
1/2 c. celery, chopped fine
1 can tomato soup (undiluted)
1 c. sugar
1 tsp. prepared mustard
1/2 c. oil
3/4 c. white vinegar
1 tsp. Worcestershire sauce

Preparation

Clean and slice carrots. Cook until just tender. Blend together all other ingredients. After carrots have cooled, pour the well-blended mixture over carrots. Let set in refrigerator 24 hours before serving.