Copper Penny Salad - cooking recipe

Ingredients

2 lbs carrots
1 c sugar
1 10-oz can tomato soup
1/2 c oil
3/4 c vinegar
1 t Worcestershire Sauce
1 med onion, chopped
1 med. green pepper, chopped

Preparation

Cook carrots
in sugar and soup mixture until fork tender but not soft. Cool and dice carrots and let them stand overnight. The next day, add remaining ingredients and stir well before serving. Placed in a covered container, this will keep for several weeks in the refrigerator.