Copper Penny Salad - cooking recipe

Ingredients

2 lb. peeled and sliced carrots
1 green pepper, diced
3/4 c. mustard
1 tsp. basil
1 tsp. Worcestershire sauce
3/4 c. sugar
1 can tomato soup
1 tsp. celery seed
1 tsp. rosemary
1/2 c. salad oil

Preparation

Mix soup, mustard and seasonings together; add salad oil and sugar.
Mix well with carrots and peppers and let stand overnight. Keeps for 2 weeks.