MARINATED CARROT SALAD

MARINATED CARROT SALAD
Also called "Copper Pennies"

2 lbs. carrots cut in about 1-1/2-inch length or use baby carrots
1 green pepper, chopped
1 onion, chopped
1 can tomato soup
1 tsp. prepared mustard
½ cup oil
¾ cup vinegar
1 tsp. Worcestershire sauce
1 cup sugar
1 tsp. salt

Cook carrots and cool. Add chopped green pepper and onion. Mix tomato soup, prepared mustard, oil, vinegar, Worcestershire sauce, sugar and salt together and bring to a boil. Pour over vegetables. Marinate in refrigerator for 24 hours. Drain off juice to serve. Save juice for storing leftovers. Keeps about three weeks in refrigerator.