Copper Penny Salad - cooking recipe

Ingredients

6 c. sliced, cooked carrots
1 medium onion
1 green pepper
1 c. sliced celery (about 2 to 3 ribs)
1 tsp. each: salt and pepper
1 can tomato soup
1/2 c. salad oil
1 c. sugar
3/4 c. white vinegar
1 tsp. prepared mustard
1 tsp. Worcestershire sauce

Preparation

Cook carrots 5 to 7 minutes, until crisp-tender.
Cook celery 5 minutes only.
Mix with other vegetables.
Pour soup and rest of ingredients over the vegetables.
Let stand 24 hours in refrigerator.