Copper Penny Salad - cooking recipe

Ingredients

2 lb. carrots, sliced
1/2 c. green pepper, chopped
1 medium onion, sliced
1 (10 1/2 oz.) tomato soup
1/2 c. vegetable oil
3/4 c. vinegar
2/3 c. sugar
1 Tbsp. Worcestershire
1 Tbsp. mustard
1/4 tsp. salt

Preparation

Cook carrots until tender.
Add the remainder of ingredients. Needs to marinate 24 hours before serving.
Will keep several days in fridge.