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This salad gets its name from the coin-like appearance of the sliced, marinated carrots.

Copper Pennies Salad

2 pounds carrots, sliced crosswise and cooked until crisp-tender
1 small green pepper, sliced into rings
1 small onion, sliced and separated into rings
1 (10-ounce) can condensed tomato soup
1/2 cup vegetable or olive oil
1 cup sugar
3/4 cup cider vinegar
1 tablespoon Worcestershire sauce
1 teaspoon prepared mustard

1. Combine carrots, green pepper, and onion in a large bowl.
2. In a medium bowl, combine soup, oil, sugar, vinegar, Worcestershire sauce, and mustard.
3. Pour soup mixture over vegetables; toss well to coat. Refrigerate for several hours or overnight, stirring several times.

Makes 8 servings.