Copper Carrot Salad - cooking recipe

Ingredients

2 lb. peeled, sliced carrots
1 small green pepper, cut into strips
1 medium onion, sliced into rings
1 can tomato soup
1/2 c. salad oil
1 c. sugar
3/4 c. cider vinegar
1 tsp. prepared mustard
1 tsp. Worcestershire sauce
1/2 tsp. salt
1/4 tsp. pepper

Preparation

Cook carrots in salted water until tender.
Drain and cool. Alternate layers of carrots, peppers and onions.
Mix rest of ingredients and pour over vegetables.
Cover and refrigerate overnight.
Do not dilute the soup.
Stir prepared mustard into soup before adding other ingredients or mustard may not mix well.