Copper Penny Salad - cooking recipe

Ingredients

1 lb. carrots, sliced and cooked
1 onion, chopped
1 green pepper, chopped
1 can tomato soup
1/4 c. salad oil
3/4 c. sugar
1 tsp. Worcestershire sauce
1 tsp. prepared mustard
1/4 c. vinegar
dash of hot pepper sauce

Preparation

Mix soup, oil, vinegar, seasonings and sugar; heat until sugar dissolves.
Pour over carrots, onion and green pepper.
Stir occasionally.
Chill 8 hours.