Copper Penny Salad - cooking recipe

Ingredients

2 lb. carrots
3 small onions, sliced and separated
3/4 c. sugar
3/4 c. vinegar
1 tsp. Worcestershire sauce
1 medium bell pepper, chopped
1 can tomato soup
1/2 c. salad oil
1 tsp. mustard powder
salt

Preparation

Slice carrots; salt and cook until tender.
Drain. Toss carrots; slice separated onions and bell pepper together. Combine all other ingredients and pour over carrots mixture. Chill.