Carrot Salad Or Copper Pennies - cooking recipe

Ingredients

2 lb. sliced carrots, cooked
1 can tomato soup
1/2 c. salad oil
1 c. sugar
3/4 c. vinegar
1 tsp. mustard
1 tsp. Worcestershire sauce
1 tsp. salt
1 large onion, chopped
1 green pepper, chopped

Preparation

Let cooked carrots cool.
Then mix all ingredients.
Store in refrigerator.
It will keep a long time.