Copper Penny Salad - cooking recipe

Ingredients

2 lb. carrots, sliced, cooked
1 medium green bell pepper, diced
1 large onion, diced
6 stems celery, diced
1 can tomato soup
1/4 c. oil
1 c. sugar
3/4 c. vinegar
1 tsp. each salt and pepper
1 tsp. Worcestershire sauce

Preparation

Combine carrots, bell pepper, onion, celery in bowl.
Blend remaining ingredients in small bowl.
Pour over salad, tossing to coat.
Marinate covered overnight.
Store in refrigerator.
Will keep for up to 3 weeks.