Copper Penny Salad - cooking recipe

Ingredients

5 c. carrots, sliced
1 bell pepper, sliced
1 medium onion, sliced
1 can tomato soup
1 c. sugar
3/4 c. vinegar
1/2 c. salad oil
1 tsp. mustard
1 tsp. Worcestershire sauce
1 tsp. salt
1 tsp. pepper

Preparation

Cook carrots for 25 minutes; drain and cool.
Add bell pepper and onion.
Mix soup, sugar, vinegar, salad oil and seasonings; pour over vegetables.
Refrigerate for at least 12 hours before serving.
Will keep at least 2 weeks in refrigerator.