Copper Penny Salad - cooking recipe

Ingredients

2 lb. carrots, sliced
1/2 c. vegetable oil
1 c. sugar
1 large onion, diced
1 large green pepper, diced
5 1/2 oz. can tomato juice
3/4 c. red wine vinegar
1 tsp. Worcestershire sauce
1 tsp. salt
1/4 tsp. pepper

Preparation

Cook carrots until firm and tender.
Drain; add chopped onions and green pepper.
Mix other ingredients together.
Toss with vegetables.
Chill.