Copper Penny Salad - cooking recipe

Ingredients

2 lb. carrots, sliced
1 oz. tomato soup, undiluted
1 medium onion, sliced
3/4 c. sugar
1/2 green pepper, chopped
1/2 c. salad oil
1 Tbsp. dry mustard
1/2 c. vinegar
1 Tbsp. Worcestershire sauce

Preparation

Cook carrots until tender in boiling water; drain.
Combine with onions, peppers and celery; set aside.
Combine and boil for 1 minute your soup, vinegar, oil, sugar, mustard and sauce.
Cool. Pour over the vegetables; toss lightly.
A real good Christmas salad.