Copper Penny Salad

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

Directions

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