Carrot Salad Or Copper Pennies - cooking recipe

Ingredients

5 c. (2 lb.) carrots, peeled and diced or sliced
1 medium sweet onion, diced
1 small green pepper, diced
1 can tomato soup
1/2 c. oil
1/2 c. vinegar
1/4 to 1/2 c. sugar
1 tsp. dry mustard
1 tsp. Worcestershire sauce
1/2 tsp. black pepper

Preparation

Cook carrots until crisp-tender; drain well. Mix in remaining ingredients while carrots are hot. Refrigerate 24 to 48 hours. Serve cold.