Marinated Copper Pennies

a Carrot Salad

Carrot Salad

2 lbs. carrots
1 med. green pepper, thinly sliced
1 med. onion, thinly sliced

Peel and cook carrots. Cool, cut into 1/4 inch thick slices. Put carrots, onion and pepper in shallow dish.

Dressing:
1 (10 3/4 oz.) can tomato soup
3/4 c. vinegar
2/3 c. sugar
1/2 c. vegetable oil
1/2 tsp. salt
1 tsp. Worcestershire sauce
1 tsp. prepared mustard

Combine the tomato soup with the vinegar, sugar, oil and salt. Mix it together well. Slowly heat the mixture until sugar dissolves, stirring to prevent burning. Add the Worcestershire sauce and mustard. Blend until well mixed. Pour the hot dressing over your prepared vegetables. Allow it to marinate at least overnight. As is the case with all marinated things, the longer it marinates the better. Will keep up to a week in your refrigerator.

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