Copper Pennies

Directions

1 cup sugar

1 cup white vinegar

1 cup vegetable oil

1 teaspoon dry mustard

1 teaspoon Worcestershire sauce

1 teaspoon salt

1 teaspoon coarsely ground black pepper

1 (10 3/4-ounce) can tomato soup

2 pounds carrots, peeled, cooked, and sliced

1 medium onion, sliced into rings

1 green bell pepper, coarsely chopped

Combine the sugar, vinegar, oil, mustard, Worcestershire sauce, salt, and pepper in a saucepan over medium heat and bring to a boil. Remove from the heat and add the soup. Mix the carrots, onion, and bell pepper together in a large glass dish; pour the sauce over the vegetables, stir gently to combine, and refrigerate overnight. This salad will keep for up to 6 weeks in the refrigerator.