Copper Pennies Salad - cooking recipe

Ingredients

2 lb. carrots, sliced and cooked
1 medium onion, sliced thin
1 green pepper, sliced thin
1 can tomato soup
1/2 c. oil
1/2 c. sugar
3/4 c. vinegar
1 tsp. mustard
1 tsp. Worcestershire sauce

Preparation

Drain carrots and cool.
Blend all ingredients together and refrigerate overnight.