Copper Penny Salad - cooking recipe

Ingredients

2 pounds carrots, sliced
1 can tomato soup
2/3 cup sugar
1 cup oil
3/4 cup vinegar
1 tablespoon dry mustard
1/2 tablespoon pepper
1 tablespoon salt
1 medium chopped onion
1 bell pepper, cut up in pieces
1 pound mushrooms, cut in half

Preparation

Cook carrots until just tender and cool.
Mix soup, sugar, oil, vinegar, mustard, pepper and salt.
Place carrots and soup mixture in large bowl.
Add onions, bell pepper and mushrooms. You may add other vegetables such as celery, zucchini, if desired. Refrigerate at least 4 hours.
It's better if left overnight. Will keep 2 weeks if refrigerated.