Copper Pennies - cooking recipe

Ingredients

2 lb. carrots, cooked and drained
1 medium onion, sliced thin in rings
1 green pepper, sliced
1 c. sugar
1/2 c. oil
1/2 c. vinegar
1/2 tsp. Worcestershire sauce
1 tsp. salt
1/2 tsp. pepper
1 tsp. dry mustard
1 can tomato soup (undiluted)

Preparation

Make a sauce of last 8 ingredients and pour over first 3 ingredients.
Refrigerate.
Tastes good cold.