copper pennies salad

Name: Copper Pennies Salad
Prep time: 10 min
Cook time: 5 min
Yield: 12
Ingredients: 1 cup(s) sugar; 1 cup(s) white vinegar; 1 cup(s) vegetable oil; 1 teaspoon(s) dry mustard; 1 teaspoon(s) worcestershire sauce; 1 teaspoon(s) salt; 1 teaspoon(s) 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

(1 RATING)

30 Pinches 1 Photo

Joanne Cavallone Corse

Bridgeview, IL

Updated on Oct 21, 2011

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

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prep time 10 Min

cook time 5 Min

method ---

yield 12-15 servings

Ingredients

1 cup sugar
1 cup white vinegar
1 cup vegetable oil
1 teaspoon dry mustard
1 teaspoon worcestershire sauce
1 teaspoon salt
1 teaspoon 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

How To Make copper pennies salad

Step 1

Combine 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
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