Copper Penny Salad

Prep Time: 10 Minutes

Cook Time: 5 Minutes

Ready In: 15 Minutes

Servings: 10

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

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 1/2 ounce) 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.