Ms. Louise’s Copper Pennies

2 lbs. carrots, sliced
1 sm. green pepper
1 med. onion sliced thin
1 can tomato soup
1/2 c. salad oil
1 c. sugar
3/4 c. vinegar
1 tsp. Worcestershire sauce
salt and pepper to taste
Boil carrots in salted water until tender. Set aside to cool. Cut green pepper in rings. Alternate layers of carrots, pepper rings and onion sliced in a dish. Combine the remaining ingredients; beat well and blend. Pour mixture over vegetables; refrigerate.