Copper Pennies

1. 1

   Combine the sugar, vinegar, oil, mustard, Worcestershire sauce, salt, and pepper in a saucepan over medium heat and bring to a boil.

2. 2

   Remove from the heat and add the soup.

3. 3

   Mix the carrots, onion, and bell pepper together in a large glass dish; pour the sauce over the vegetables, stir gently to combine, and refrigerate overnight.

4. 4

   This salad will keep for up to 6 weeks in the refrigerator.

No additional tips available.