Copper Pennies(Carrot Salad) - cooking recipe

Ingredients

2 lb. carrots
1 small green pepper (in rings)
1 medium onion, cut in rings
1 can Campbell's tomato soup
1/2 c. salad oil
1 scant c. sugar
1 Tbsp. prepared mustard
1 Tbsp. Worcestershire sauce

Preparation

Scrape carrots and boil in salted water until just tender (don't overcook).
Cool and slice.
Alternate carrots, pepper rings and onion rings in layers in a dish.
Beat remaining ingredients well until completely blended.
Pour over vegetables and refrigerate.
This is better after being refrigerated for several hours.