Copper Coin Salad - cooking recipe

Ingredients

2 c. cooked carrots, sliced
1 green pepper, chopped
1 medium onion, chopped
1 can tomato soup
1/2 c. sugar (if too sour, add 1/4 c. more sugar)
1/4 c. salad oil
1/2 c. vinegar
1 tsp. Worcestershire sauce

Preparation

Drain and cool cooked carrots in ice cubes for 30 minutes. Mix remaining ingredients together and pour over cooled carrots. Refrigerate.