Copper Penny Salad - Blast From the Past

In today's Blast From the Past, Paula cooks up an old but tasty recipe that's a salad with a tasty marinade to compliment. Be sure to give it a try! Enjoy Y'all! Ingredients: 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 oz) can tomato soup 2 lbs peeled, cooked, and sliced carrots 1 medium sliced into rings onion 1 coarsely chopped green bell pepper Preparation: 1. Combine the sugar, vinegar, oil, mustard, Worcestershire sauce, salt and pepper in a saucepan over medium heat 2. Bring to a boil 3. Remove from the heat and add the soup 4. Mix the carrots, onion and bell pepper together in a large glass dish