Copper Pennies - cooking recipe

Ingredients

1 can condensed tomato soup
1/4 c. salad oil
1/2 c. sugar
1/4 c. vinegar
1/2 tsp. prepared mustard
1/2 tsp. Worcestershire sauce
salt and pepper to taste
1 1/2 lb. cooked sliced carrots
1 raw bell pepper, sliced
1 raw onion, sliced

Preparation

Mix first 6 ingredients. Salt and pepper and pour over cooked carrots, bell pepper and onion; toss slightly and refrigerate several hours or overnight. Serves 6 to 8.