Copper Penny Salad - cooking recipe

Ingredients

2 lb. carrots, sliced
1/4 c. oil
1/4 c. vinegar
1/2 c. sugar
1 medium onion
1 small can tomato soup
1/2 tsp. dry mustard
1/2 tsp. Worcestershire sauce
1 green pepper
2 c. cauliflower, cooked or raw

Preparation

Salt and let stand overnight in the refrigerator.
Add sliced green pepper, onions and cauliflower when ready to serve.
Do not cook.