Carrot Salad (Copper Pennies)

2 lbs carrots
1 medium onion
1 small green pepper
1 can tomato soup
1/2 c. oil
1 c. sugar
3/4 c. vinegar
1 tsp prepared mustard
1 tsp. Worcestershire sauce
salt and pepper to taste

Slice and boil carrots in salted water until fork tender (should be crisp). When ready, remove from heat; drain. Place in ice water. Slice pepper and onions in thin round slices. Make marinade of remaining ingredients. Heat well until completely blended. Place in bowl the drained carrots, onion and pepper. Pour marinade over carrot mixture and refrigerate. can be kept several day in the refrigerator.

Mary Plemons
Grace's Daughter-in-law