Copper Penny Salad(Marinated Carrots) - cooking recipe

Ingredients

2 lb. carrots (about 5 c.)
1 onion, chopped or sliced
1 bell pepper, chopped or sliced
1 can tomato soup
1 c. sugar
1/2 c. oil
3/4 c. vinegar
1 tsp. Worcestershire sauce
1 tsp. mustard (optional)
1 tsp. salt (optional)
1 tsp. pepper (optional)

Preparation

Slice carrots and cook until tender.
Drain and cool.
Cut onion and pepper; mix with cooled carrots.
Heat other ingredients, stir and pour over carrots, pepper and onion.
Cover and marinate for 12 hours.
This will keep in refrigerator for 2 weeks.
Serve cold.