Copper Penny Carrots

• 2 lb. carrots
• 1 medium red onion, sliced
• 1 (10 oz.) pkg. frozen peas
• 1 small green pepper, sliced
• 1 can tomato soup
• 1/2 c. vegetable oil
• 1 c. sugar
• 3/4 c. cider vinegar
• 1 tsp. prepared mustard
• 1 tsp. Worcestershire sauce
• 1/2 tsp. salt
• 1/4 tsp. pepper

1. Peel and slice carrots.
2. Cover and cook in small amount of water 5 minutes until crisp and tender.
3. Rinse under cold water; drain and cool.
4. Separate onion into rings.
5. Alternate carrots, peas, onion rings and green pepper in another bowl.
6. Mix remaining ingredients until smooth.
7. Pour over vegetables.
8. Cover and refrigerate.
9. Makes 8 servings.
10. May be stored for up to 2 weeks.

carrots, red onion, frozen peas, green pepper, tomato soup, vegetable oil, sugar, cider vinegar, mustard, worcestershire sauce, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=231205 (may not work)