Copper Pennies - cooking recipe

Ingredients

1 can tomato soup
2/3 c. sugar
3/4 c. vinegar
1/2 c. oil
2 medium onions, sliced thin
1 medium bell pepper, sliced thin
2 lb. carrots, cooked or 2 (16 oz.) cans
1 tsp. prepared mustard
1 tsp. Worcestershire sauce
1/2 tsp. salt

Preparation

Combine soup, vinegar, oil, mustard, Worcestershire sauce and salt until smooth.
Blend well.
Pour mixture over pepper, onions and carrots.
Toss lightly; chill overnight.
This will keep several days.
(The leftover sauce makes a great salad dressing.)