Copper Penny Carrots
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My absolute favorite salad to make for a crowd. The dressing, which resembles a Catalina dressing, is so good I use it on many other salads.

2 pounds carrots, thinly sliced
1 green pepper, thinly sliced
1 onion, thinly sliced
1 cup sugar
1 teaspoon  Worcestershire sauce
1 can  tomato soup (condensed)
1/2 cup vegetable oil
3/4 cup cider vinegar
1 teaspoon prepared mustard
salt and pepper to taste

Cook carrots in salted boiling water until cooked, but still crispy.
Rinse in cold water.  Arrange layers of carrots, green pepper and onion in a container with a tight lid.

Combine all remaining ingredients in a saucepan, bring to a boil, stirring until thoroughly blended.  Pour marinade over carrots, cover and refrigerate until flavor is absorbed, at least 12 hours.  Will keep for weeks in the refrigerator. Leftover marinade may be used again.