Copper Penny Salad - cooking recipe

Ingredients

2 lb. carrots, sliced and cooked in salted water 1/2 hour
3 green peppers, sliced
2 large onions, sliced
1 can tomato soup
1/2 c. salad oil
1 c. sugar
3/4 c. vinegar
1 tsp. prepared mustard
1 tsp. Worcestershire sauce

Preparation

Alternate layers of vegetables. Combine remaining ingredients; heat.
Beat to blend, then cool while carrots are cooking.
Pour dressing over vegetables; let stand at least a day.
Put on lettuce leaves with a slotted spoon to serve.