Copper Pennies Carrot Salad - cooking recipe

Ingredients

2 lb. carrots, sliced
1 medium green pepper, diced
3 onions, sliced
1 can tomato soup (undiluted)
1/4 c. vegetable oil
1 c. sugar
3/4 c. wine vinegar
1 tsp. salt
1 tsp. pepper
1 tsp. Worcestershire sauce

Preparation

Cut carrots and cook 10 minutes.
Drain.
Mix with all other ingredients well.
Will keep a long time in refrigerator.