Copper Penny Salad

This is delicious and very colorful side dish. This makes a very large amount, so just half the recipe for a smaller crowd.

Ingredients:
1 cup sugar (I use Splenda)
3/4 cup white vinegar
1 cup vegetable oil
1 tsp Worcestershire sauce
1 tsp salt
1 tsp black pepper
1 10 3/4 oz can tomato soup
2 lbs carrots, peeled & sliced into discs
1 large onion, sliced into rings
1 green bell pepper, chopped

Instructions:
Cook carrots until tender. I steam them in the microwave, but some people prefer to boil them. Don't overcook them, though. They should still be firm, but not crunchy. If you boil them, drain and rinse under cold water to stop the cooking.
In a large bowl, combine sugar, vinegar, oil, Worc. sauce, salt and pepper, whisking until sugar or sweetener is dissolved. Slowly whisk in tomato soup. Mix for several minutes until smooth. Add carrots, onions, and peppers to dressing, stirring to coat. Cover and refrigerate at least 4 hours - overnight is better. The longer the salad marinates, the better it is.