Copper Penny Salad - cooking recipe

Ingredients

4 c. carrots, sliced thin
1 green pepper
1 head cauliflower
1 small onion, sliced thin
1 c. diced celery
3/4 c. sugar
1/4 c. vinegar
1 tsp. salt
1/4 tsp. black pepper
1/4 tsp. prepared mustard
1 tsp. Worcestershire sauce
1/2 c. salad oil

Preparation

Cook carrots until tender; mix all vegetables together.
Bring remaining ingredients to boil; cool slightly. Pour over vegetables; mix well. Let set 12 hours. Can add other vegetables if you desire.