copper pennies
What a colorful dish to add to any table. My grandmother would love it because it has tomato soup in it and I love it because it is another way to get kids to eat their vegetables. This salad is very popular at pot luck dinners and I make if for Easter every year. It is refreshing.
prep time
cook time
method
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yield
8-10 serving(s)
Ingredients
- 2 pounds carrots, sliced
- 1 medium onion, purple makes it pretty
- 1 small green bell pepper, cut in slices
- 2 cups water
- DRESSING
- 1 can tomato soup
- 1/2 cup canola oil
- 1 cup sugar
- 3/4 cup apple cider vinegar
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon worcestershire sauce
- 1 teaspoon coleman's dry mustard
How To Make copper pennies
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Step 1Wash 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.
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Step 2While carrots are cooking slice onion and bell pepper, set aside.
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Step 3DRESSING: Blend tomato soup, oil, sugar, vinegar, salt, pepper, Worcestershire sauce and dry mustard.
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Step 4When 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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