Copper pennies

Copper pennies

Ingredients/Components

• sugar - 3/4 c
• oil - 1/2 c
• vinegar - 3/4 c
• Worcestershire sauce - 1 tsp
• carrots - 2 lb
• salt and pepper - 1 item
• can tomato soup - 1 item
• medium onions - 3 item
• mustard dry - 1 tsp
• to 2 green peppers - 1 item

How to make copper pennies:

Peel and cut carrots into "pennies". Cook carrots until crisp, not mushy. Drain and cool with cold water. Peel onions and separate into rings. Cut green peppers into strips or rings.

Layer vegetables in a glass dish: carrots, onions and peppers. Repeat until all vegetables are gone.

Mix together remaining ingredients. Pour over vegetables. Allow to season overnight. Serve cold.

A great cold picnic vegetable.

Recipe categories: Low protein, Low sodium, Salads.