Copper Penny Salad - cooking recipe

Ingredients

2 lb. carrots, cut and cooked in salted water
1/2 c. celery, chopped
1/2 c. green onions, chopped
1/2 c. green pepper, chopped
3/4 c. sugar
1 tsp. dry mustard
1/2 tsp. salt
1/4 tsp. pepper
1/2 c. oil
1/2 c. vinegar
1 tsp. Worcestershire sauce
1/4 tsp. dill weed
1 (10 oz.) can tomato soup

Preparation

Heat sugar, mustard, salt, pepper, oil, vinegar, Worcestershire, dill and tomato soup until sugar dissolves.
Pour over vegetables.
Refrigerate.