Copper Penny Salad - cooking recipe

Ingredients

3 lb. canned, drained carrots or 4 c. carrots, sliced and cooked
1 onion, chopped
1 green pepper, chopped
1 can tomato soup
1/2 c. salad oil
1 c. sugar
3/4 c. vinegar
1 tsp. Worcestershire sauce
1 tsp. mustard
1 tsp. salt
1/2 tsp. black pepper

Preparation

Alternate layers of carrots, green pepper and onion.
Make a sauce with soup, oil, sugar, vinegar, Worcestershire sauce, mustard, salt and pepper.
Heat until well blended.
Pour hot over vegetables and refrigerate several days before serving.
Will keep 3 weeks.
Try putting a few marinated carrots in a fresh salad.