Copper Penny Carrot Salad

(Keeps in the fridge for 2 weeks)

1 kg carrots peeled and cut in thin rings
2 middle sized green peppers, deseeded and cut in thin strips
2 onions cut in rings
1 packet (82g) tomato soup
250 ml water
200 ml white vinegar
125 ml salad oil
200 (250 ml) sugar
10 ml Worcestershire sauce
7 ml mixed mustard
Salt and pepper to taste

Method:

1. Boil carrots until nearly cooked
2. Strain in colander
3. Pour cold water over and drain
4. Arrange carrot rings, green pepper strips and onion rings in layers in big bowl with lid, ending with carrots
5. Mix rest of ingredients, bring to the boil stirring continuously and boil for 2 minutes
6. Pour hot over salad and with the help of a knife, move sides and middle gently to mix in sauce
7. Put lid on and marinade for 2 days in fridge before using