This salad is very popular at pot luck dinners and I make if for Easter every year. It is refreshing.
★★★★★ 1 vote5
2 lbcarrots, sliced
1 mediumonion, purple makes it pretty
1 smallgreen bell pepper, cut in slices
1 can(s)tomato soup
1/2 ccanola oil
3/4 capple cider vinegar
1 tspkosher salt
1 tspfreshly ground black pepper
1 tspworcestershire sauce
1 tspcoleman's dry mustard
How to Make Copper Pennies
- Wash and scrape carrots and cut into 1/4 inch slices. Add water to carrots and cook over high heat for 10 minutes or until carrots are tender.
- While carrots are cooking slice onion and bell pepper, set aside.
Blend tomato soup, oil, sugar, vinegar, salt, pepper, Worcestershire sauce and dry mustard.
- When carrots are done, drain water. Add onion and bell pepper and mix. Pour dressing over mixture. Cover and marinate in refrigerate overnight. Will keep for 2 weeks or more in the refrigerator.