Copper Penny Salad - cooking recipe

Ingredients

2 lb. peeled sliced carrots
1 can tomato soup
1/4 c. vinegar
1/4 tsp. prepared mustard
1/2 c. salad oil
3/4 c. sugar
1 diced green pepper
3 small onions, sliced thin
1 tsp. Worcestershire sauce
1 tsp. salt

Preparation

Cook carrots until just tender.
Combine all other ingredients and cover the vegetables.
Refrigerate at least 24 hours to marinate.