Copper Penny Salad

This recipe is one a church friend brings to our monthly potluck

• Ready In: 15 mins
• Serves: 4-6
• Yields: 1 dish

Ingredients

• 2  lbs carrots, sliced coin sized
• 1  green pepper, diced
• 1  red onion, diced
• 1⁄2 cup vinegar
• 1⁄2 cup  heart healthy canola oil
• 1 (14 1/2ounce) can  tomato soup
• 3⁄4 cup sugar
• 1  teaspoon dried mustard
• 1  tablespoon Worcestershire sauce

Directions

1. cook carrots 5 minutes.
2. drain and cool.
3. add everything else and mix well.
4. serve chilled.