Copper Pennies(Carrot Salad) - cooking recipe

Ingredients

2 lb. fresh carrots, sliced in 1/4 round (4 1/2 c.)
2 medium onions, thinly sliced and separated in rings
1 medium green pepper, cut in thin strips
1 (10 3/4 oz.) can condensed tomato soup
3/4 c. vinegar
1/2 c. cooking oil
1 tsp. Worcestershire sauce
1 tsp. prepared mustard
2/3 c. sugar
1/2 tsp. salt

Preparation

Cook carrots in small amount of boiling water until tender (about 8 to 10 minutes).
Drain, combine carrots, onion and peppers in large bowl.
Pour other ingredients over vegetables. Cover and marinate in refrigerator several hours or overnight.