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Carrot Salad #1*, sweet + sour, (Copper Pennies)

Source of Recipe

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This recipe makes a lot of marinade, so I usually make at
least 4 pounds of carrots.
Yummy.
update: I made this for our family reunion yesterday (9/19/2010). I peeled 6 pounds of carrots and used the
original marinade amounts. There was enough to cover
all the ingredients.

Carrot Salad #1*, sweet + sour, (Copper Pennies)

3 pounds carrots, peeled and sliced
1 medium diced onion ( I thinly sliced it)
1 medium diced sweet green bell pepper (I thinly sliced it)
4 ribs celery, diced
for the marinade:
1, 10 3/4 ounce can tomato soup
1/2 cup salad oil (I used extra light virgin Olive)
1 cup granulated white sugar
3/4 cup white vinegar
1 teaspoon dry mustard
1 Tablespoon Worcestershire sauce
salt and pepper

Cook carrots until they just begin to soften.
Drain and let cool.
Mix the marinade ingredients together in a bowl.
Add the carrots, onion and green pepper and celery to
the marinade.
Toss gently and refrigerate overnight. (It is important
to refrigerate overnight or the marinade ingredients won't
mingle to get the correct flavor.)
Serve cold.