Copper Pennies Salad - cooking recipe

Ingredients

2 lb. carrots, peeled, sliced and cooked (not too done)
1 medium bell pepper
3 medium onions
1 can Campbell's tomato soup
3/4 c. sugar or less
1/2 c. salad oil
3/4 c. vinegar
1 tsp. prepared mustard
1 tsp. Worcestershire sauce

Preparation

Place carrots in large dish with pepper and onions in layers. Sprinkle with salt and pepper.
Mix remaining ingredients together and pour over carrots.
Cover lightly and place in refrigerator 12 hours.
Drain part of the dressing.