Copper Pennies Salad(Carrot Salad) - cooking recipe

Ingredients

1 lb. carrots
3 medium onions, sliced in fine rings
1 can cream of tomato soup
1 Tbsp. prepared mustard
1 tsp. Worcestershire sauce
1 medium bell pepper
3/4 c. sugar
3/4 c. vinegar
1/2 c. salad oil

Preparation

Cook peeled, sliced carrots for 10 minutes. Place cooked carrots in large dish with peppers and onions in layers. Sprinkle each layer with salt and pepper. Mix other ingredients and pour over vegetable mixture. (DO NOT STIR.) Cover lightly and place in refrigerator. Let stand at least 12 hours before serving.