Copper Penny Salad - cooking recipe

Ingredients

2 (16 oz.) cans cut carrots
1 thin sliced green bell pepper
1 can tomato soup
1 c. sugar
1 tsp. dry mustard
1/2 tsp. pepper
1/2 c. salad oil
1/4 c. cider vinegar
1 tsp. salt
2 tsp. Worcestershire sauce

Preparation

Mix undiluted soup, sugar, mustard, pepper, salad oil, vinegar, salt and Worcestershire sauce.
Bring to boil.
Let cool for a few minutes and pour over carrots and bell peppers.
Chill before serving.