Copper Penny Salad - cooking recipe

Ingredients

1/2 lb. carrots
1/4 c. oil
11 oz. tomato soup
1/2 c. sugar
1/4 c. cider vinegar
1/2 Tbsp. prepared mustard
1/2 Tbsp. Worcestershire sauce
1/2 c. chopped green pepper
1/2 tsp. pepper
1/2 c. chopped onion

Preparation

Wash and peel carrots, slice carrots, cook to firm, but tender.
Drain; cool.
Mix dressing.
Chop onion and green pepper. Add to carrots, toss gently.
Refrigerate until time of service. Makes six 1/2-cup servings.