Copper Pennies(Marinated Salad) - cooking recipe

Ingredients

2 lb. sliced carrots
1 small chopped onion
1 medium bell pepper
2 to 3 stalks celery
1 can tomato soup
1 c. sugar
1/4 c. cooking oil
3/4 c. apple cider vinegar
1 Tbsp. dry mustard
1 Tbsp. Worcestershire sauce

Preparation

Cook carrots in salt water until tender.
Add onion, pepper, and celery to drained carrots.
Set aside.
Mix and bring to a boil the soup, sugar, oil, vinegar, Worcestershire sauce and mustard.
Pour hot mixture over vegetables.
Refrigerate overnight.
Serves approximately 10.
Keeps well in refrigerator for several days.