Copper Penny Salad - cooking recipe

Ingredients

2 lb. carrots, cooked and sliced or 2 (1 lb.) cans
1 green pepper, sliced
1 large onion, sliced
1 (10 oz.) can tomato soup
1 c. sugar
3/4 c. vinegar
1 tsp. prepared mustard
1 tsp. Worcestershire sauce
1/2 c. oil

Preparation

Combine vegetables in large bowl. Combine remaining ingredients. Pour over vegetables. Toss lightly.
Refrigerate several hours before serving.