copper pennies
(1 RATING)
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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prep time
cook time
method
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yield
6 serving(s)
Ingredients
- 1 can tomato soup
- 3/4 cup apple cider vinegar
- 1 cup sugar
- 1 teaspoon worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon yellow mustard
- dash pepper
- 1 large green bell pepper, chopped
- 1 stalk celery, sliced thin
- 1 medium onions, vidalia, peeled, thinly sliced
- 2 cups carrots, sliced and cooked ( can use canned, see note)
How To Make copper pennies
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Step 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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Step 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! 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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