copper pennies
(1 rating)
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When I used to work at a local restaurant they had a dish on the salad bar very much like this one. It makes a great side especially in the summer. Very easy to put together and will keep in refrigerator a long time.
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(1 rating)
yield
6 serving(s)
Ingredients For copper pennies
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1 cantomato soup
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3/4 capple cider vinegar
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1 csugar
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1 tspworcestershire sauce
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1 tspsalt
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1 tspyellow mustard
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dashpepper
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1 lggreen bell pepper, chopped
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1 stalkcelery, sliced thin
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1 mdonions, vidalia, peeled, thinly sliced
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2 ccarrots, sliced and cooked ( can use canned, see note)
How To Make copper pennies
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1Slice and cook carrots in small amount of water until tender. Drain. Combine all vegetables in bowl. Note: If using canned carrots use 3, 16 oz. cans, drain well. Add to other vegetables after the dressing has been added , mix carrots in gently so not to break them up.
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2In a medium sauce pan over medium heat combine tomato soup, vinegar, Worcestershire sauce , sugar, mustard, salt and pepper. Heat and stir until sugar melts and ingredients are thoroughly combined. Pour over vegetables, gently mix. Cover and place in refrigerator at least 24. Stir occasionally.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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