Copper Pennies Salad - cooking recipe

Ingredients

2 lb. carrots, sliced and blanched
1 medium onion, sliced
1 bell pepper, sliced
1 c. tomato soup
1 c. sugar
3/4 c. vinegar
1/2 c. oil
1 tsp. prepared mustard
1 tsp. Worcestershire sauce
1 tsp. celery seed
salt and pepper

Preparation

Mix.
Let stand overnight in tightly covered jar in refrigerator.
Keeps indefinitely, 6 to 8 weeks.