COPPER PENNIES

3 lbs. carrots,sliced 1/8 inch thick ( 9 Cups)
2 green peppers, cut into thin strips
1 large onion, sliced thin
1 10 3/4 oz. can condensed tomato soup, undiluted
1 cup sugar
1/2 c. cider vinegar
1/2c. vegetable oil
1t. prepared mustard
1t. worcestershire sauce
Cook carrots in boiling salted water until just tender. Drain.
Mix carrots, green peppers, and onion in a large bowl.  In a 1 1/2 qt
saucepan bring remaining ingredients to a boil over moderate heat, stirring or 
whisking occasionally.  Pour hot dressing over vegetables  and toss to mix.
Cover and refrigerate at least 24 hours before serving.  Salad keeps several
days.  Makes about 10 cups.

Per 1/2 cup:  133 calories--1 gram protein--6 grams fat--20 grams 
carbohydrate