Copper penny salad
Copper penny salad
Ingredients/Components
- sugar - 1 c
- salt - 1 tsp
- oil - 1/4 c
- vinegar - 3/4 c
- pepper - 1 tsp
- Worcestershire sauce - 1 tsp
- medium onion - 1 item
- carrots - 2 lb
- can tomato soup - 1 item
- medium green pepper - 1 item
How to make copper penny salad:
Skin, slice and cook carrots. Slice onion and leave in rings; cut green pepper into thin strips. In a bowl have ready and mix together oil, vinegar, salt, pepper, Worcestershire sauce, tomato soup, sugar, onion and pepper. Put drained carrots into sauce and cover tightly; refrigerate. Will keep for 3 weeks.Recipe categories: Holiday, Salads, Side dish.
Rating:
Related ingredients:
sugar, pkg, eggs, separated, heavy cream, bread crumbs, carrots, cooked carrots, yeast cake, can green limas, drained, 13 x 9-inch pan cooked cornbread
You may be interested in these recipes:
More Holiday recipes
Angels On Horseback
1-2-3-4 Cake
Green Bean Casserole With Onions
Broccoli Bake
Chicken Dressing
Similar recipes
Copper Penny Salad
Same ingredients
Marinated Carrots
Holiday top recipes
- 5.0 • Chicken Dressing
- 4.6 • Pumpkin Bar
- 4.5 • Pumpkin Bar
- 4.4 • Broccoli Bake
- 4.3 • Gingerbread Pound Cake
- 4.3 • Whiskey Sour Punch
- 4.3 • Broccoli Bake
- 4.3 • Chicken Dressing
- 4.2 • Chocolate-Peanut Butter Bars
- 4.1 • Sausage And Egg Casserole