Copper Pennies - cooking recipe

Ingredients

2 to 3 lb. sliced carrots, cooked without salt
1 medium onion, chopped
6 stalks celery, chopped
1 can tomato soup
1/3 to 1/2 c. salad oil
1/2 c. vinegar
1 c. sugar
1 tsp. salt
1 tsp. pepper
1 tsp. dried mustard

Preparation

Mix the soup, salad oil, vinegar, sugar, salt, pepper and dried mustard together.
Pour the mixture over the cooked carrots, onion and celery.
Chill overnight.