Copper Penny Salad - cooking recipe

Ingredients

2 lb. carrots, cooked until tender, drain and slice crosswise in thin slices
1 large sweet onion
1 c. sugar
1 large green pepper
1 tsp. Worcestershire sauce
1 can tomato soup
1 tsp. prepared mustard
3/4 c. white vinegar

Preparation

Mix all ingredients and marinate for 24 hours.
Will keep for weeks in refrigerator.