Copper Pennies - cooking recipe

Ingredients

2 (16 oz.) cans carrots, sliced and drained
1/2 c. chopped green peppers
1/2 medium chopped onion
1 can tomato soup
1/2 c. vegetable oil
1 Tbsp. mustard
1/2 c. vinegar
3/4 c. sugar

Preparation

Stir together carrots, onion and peppers.
All other ingredients, mix together in separate bowl and pour over the carrots.
Chill overnight.
Serve cold.