Copper Penny Salad - cooking recipe

Ingredients

2 lb. carrots
1/4 c. oil
3/4 c. vinegar
1 tsp. salt
1 tsp. pepper
1 tsp. Worcestershire sauce
1 can tomato soup
1 c. sugar
1 medium onion
1 medium green pepper

Preparation

Skin, slice and cook carrots.
Slice onion and leave in rings; cut green pepper into thin strips.
In a bowl have ready and mix together oil, vinegar, salt, pepper, Worcestershire sauce, tomato soup, sugar, onion and pepper.
Put drained carrots into sauce and cover tightly; refrigerate.
Will keep for 3 weeks.