Copper Pennies

Copper Pennies

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Deanna Rodgers

By
@paintingdeedee

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.

Rating:

★★★★★ 1 vote

Serves:
6
Prep:
24 Hr 30 Min

Ingredients

  • 1 can(s)
    tomato soup
  • 3/4 c
    apple cider vinegar
  • 1 c
    sugar
  • 1 tsp
    worcestershire sauce
  • 1 tsp
    salt
  • 1 tsp
    yellow mustard
  • dash(es)
    pepper
  • 1 large
    green bell pepper, chopped
  • 1 stalk(s)
    celery, sliced thin
  • 1 medium
    onions, vidalia, peeled, thinly sliced
  • 2 c
    carrots, sliced and cooked ( can use canned, see note)

How to Make Copper Pennies

Step-by-Step

  1. Slice 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.
  2. In 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.

Printable Recipe Card

About Copper Pennies

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



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