Copper Penny Salad - cooking recipe

Ingredients

2 lb. carrots
1 c. green pepper, chopped
1 c. onion, chopped
1 can tomato soup
1 c. sugar
1/2 c. oil
1/2 c. vinegar
1 Tbsp. salt and pepper
1 Tbsp. Worcestershire sauce

Preparation

Slice carrots diagonally after you have cleaned and peeled (about 5 or 6 cups) and cook until tender, about 5 minutes.
Cool and drain.
Blend soup, oil, vinegar and sugar well.
Add rest of ingredients, pour over carrots.
Refrigerate at least 12 hours.