Copper Pennies

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Copper Pennies

 This neat vegetable salad will keep for up to two weeks in the refrigerator. The spicy tomato mixture along with the carrots is a welcome relief from lettuce salads.

Ingredients:

2 lb. carrots
1 medium onion, sliced
1 small green pepper, sliced
1 can tomato soup
1/2 cup vegetable oil
1 cup sugar
3/4 cup vinegar
1 Tablespoon Worcestershire sauce
1 teaspoon mustard
salt and pepper to taste

Directions:

Cook carrots in salt water until crispy tender. Drain water off and cool in ice water. Layer carrots, onion and bell pepper in a dish.

Heat soup, oil, sugar, vinegar, mustard and worcestershire sauce. Pour over layered vegetables. Refrigerate at least 24 hours before serving.

Submitted By:

Jean Vik, Nevada, Texas