Copper penny salad

Copper penny salad



  • sugar - 1 c
  • vinegar - 3/4 c
  • salad oil - 1/2 c
  • dry mustard - 1 tsp
  • Worcestershire sauce - 1/4 c
  • green onions - 1 c
  • chopped bell pepper - 1 c
  • cans carrots - 4 item
  • tomato soup

How to make copper penny salad:

Dressing:1 c. tomato soup1/2 c. salad oil3/4 c. vinegar1 c. sugar1 tsp. dry mustard1/4 c. Worcestershire sauce Heat all dressing ingredients together. Let cool. Pour over vegetables and refrigerate overnight.

Recipe categories: Holiday, Salads, Side dish.

Copper penny salad
Average rating: 4 of 5, total votes: 3
Cook. Time: PT20M
Total Time: PT20M

Cause of complaint:

Related ingredients:
vanilla wafer crumbs, pkg, yellow cake mix, almonds, can cream of mushroom soup, carrots, sliced, chopped unpeeled apples, pork sausage, potatoes, cubed and cooked until done
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