Copper Pennies - Carrot Salad - cooking recipe

Ingredients

2 cans or 1 pkg. frozen carrots
1 can tomato soup
1 small green pepper, diced
1 medium onion, thinly sliced
3/4 c. sugar
1/4 c. oil
1/4 c. white vinegar
1 tsp. mustard
1 tsp. Worcestershire sauce

Preparation

Heat carrots, then drain.
Set aside.
Mix all other ingredients together.
After doing this, add carrots.
Stir, then refrigerate.
Serve cold.