Copper Penny Salad - cooking recipe

Ingredients

2 cans sliced carrots
1 small green pepper, thinly sliced
1 medium onion, thinly sliced
1 (10 3/4 oz.) can condensed tomato soup
1/2 c. vegetable oil
2/3 c. sugar
3/4 c. vinegar
1 tsp. Worcestershire sauce

Preparation

Drain canned carrots.
Arrange carrots, peppers and onion in layers.
Combine all remaining ingredients in a saucepan; bring to boil, stirring until blended.
Pour marinade over carrot mixture. Refrigerate until flavor is absorbed.
This will keep in the refrigerator for a long time.