Copper Penny Salad - cooking recipe

Ingredients

2 lb. carrots
1 can tomato soup
1 c. sugar
1 Tbsp. salt
1 onion, chopped
1 c. vinegar
1 Tbsp. Worcestershire sauce
1/2 tsp. pepper
1 green pepper, diced
1/3 c. salad oil

Preparation

Cook carrots until tender; let cool and drain.
Mix the other ingredients and pour over carrots.
The longer salad sets the better it gets.