Copper Pennies Salad
This salad gets its name from the coin-like appearance of the sliced, marinated carrots.
2 pounds carrots, sliced crosswise and cooked until crisp-tender
1 small green pepper, chopped, julienned or sliced into rings
1 small onion, chopped, julienned or sliced into rings
1 (10-ounce) can condensed tomato soup
1/2 cup vegetable or olive oil
1 cup granulated sugar
3/4 cup cider vinegar
1 tablespoon Worcestershire sauce
1 teaspoon prepared mustard
- Combine carrots, green pepper, and onion in a large bowl.
- In a medium bowl, combine soup, oil, sugar, vinegar, Worcestershire sauce, and mustard.
- Pour soup mixture over vegetables; toss well to coat. Refrigerate for several hours or overnight, stirring several times.
Makes 8 servings.