Copper Penny Salad
2 lb Cooked Carrots
3/4 cup Vinegar
1 tsp Prepared Mustard
1 Bell Pepper
1 cup Sugar
1/2 cup Crisco Oil
1 Can Tomato Soup
1 Chopped Onion
1 tsp Lea & Perrins Worcestershire Sauce
3 Ribs Chopped (Optional) Celery
Mix all ingredients and chill several hours.
Yield: 6 Servings