Copper Pennies - cooking recipe

Ingredients

2 to 3 lb. carrots, cooked until just done, drained or 3 cans drained carrots
chopped onion
green pepper
1 can tomato soup
3/4 c. white vinegar
1/4 c. vegetable oil
1 tsp. Worcestershire sauce
1/2 tsp. salt
1/2 tsp. pepper

Preparation

Mix all ingredients in large bowl.
Cover and refrigerate a few hours before serving.