Copper Pennies Salad Recipe

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Copper Pennies Salad

Joanne Cavallone Corse

By
@Atokad1

This will surprise you, what a wonderful tang to this salad. Give it a try, I hope you like it.

Rating:
★★★★★ 1 vote
Comments:
Serves:
12-15 servings
Prep:
10 Min
Cook:
5 Min

Ingredients

1 c
sugar
1 c
white vinegar
1 c
vegetable oil
1 tsp
dry mustard
1 tsp
worcestershire sauce
1 tsp
salt
1 tsp
coarsely ground black pepper
1
(10 3/4-ounce) can tomato soup
2
pounds carrots, peeled, cooked, and sliced
1
medium onion, sliced into rings
1
green bell pepper, coarsley chopped

Step-By-Step

1Combine the sugar,vinegar, oil, mustard, Worcestershire sauce, salt, and pepper in a saucepan over medium heat and bring to a boil. Remove from the heat and add the soup. Mix the carrots, onion, and bell pepper together in a large glass dish: pour the sauce over the vegetables, stir gently to combine, and refrigerate overnight. This salad will keep for up to 6 weeks in the refrigerator. Easy to make, Easy to eat. Enjoy

About this Recipe

Course/Dish: Other Salads
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy