Copper Penny Salad - cooking recipe

Ingredients

2 cans sliced carrots, drained (15 to 16 oz.)
1 small green pepper, sliced
1 medium onion, sliced
1/2 c. celery, diced
1 can tomato soup
1/2 c. Crisco oil
1 c. sugar
1/2 c. vinegar
1 Tbsp. mustard
1 Tbsp. Worcestershire sauce

Preparation

Blend together soup, oil, sugar, vinegar, mustard and Worcestershire sauce. Layer carrots, peppers, onions and celery. Pour first mixture over layers of vegetables and let set overnight.