Copper Pennies Salad - cooking recipe

Ingredients

5 c. sliced carrots
1 onion, chopped
1 green bell pepper, chopped
1 (10 1/2 oz.) can tomato soup
1 c. salad oil
3/4 c. sugar
3/4 c. vinegar
1 tsp. prepared mustard
1 tsp. Worcestershire sauce
1/2 tsp. salt
1/2 tsp. black pepper

Preparation

Cook carrots until crisp and tender.
Cool.
Combine remaining ingredients.
Pour over carrots.
Marinate in refrigerator at least 12 hours.