Copper Pennies

Cook sliced carrots in slated water until fork tender. Add chopped onion, bell pepper and celery to the drained carrots. Set aside. Mix and bring to a boil soup, sugar, oil, vinegar, mustard and Worchestershire sauce. Pour this hot mixture over the above vegetables. Refrigerate overnight. Serve on lettuce.


Source: Cooking and Gardening with Dianne Cage