Copper Penny Salad - cooking recipe

Ingredients

2 lb. carrots
1 chopped green pepper
1 small chopped onion
1 tsp. Worcestershire sauce
1/4 c. vegetable oil
1 c. sugar
1 (10 3/4 oz.) can tomato soup
3/4 c. vinegar or less
1 tsp. dry mustard

Preparation

Slice carrots 1/8-inch thick.
Boil until tender, then cool. Blend remaining ingredients together and add cooked carrots.
Keep refrigerated.