Copper penny salad

Copper penny salad



  • carrots, sliced - 2 lb
  • can tomato soup - 1 item
  • sugar - 2/3 c
  • oil - 1 c
  • apple cider vinegar - 3/4 c
  • prepared mustard - 2 tsp
  • pepper - 1/2 tsp
  • salt - 1 tsp
  • medium onion, chopped - 1 item
  • bell pepper, cut in pieces - 1 item

How to make copper penny salad:

Cook carrots until tender and cool. Mix soup, sugar, oil, vinegar, mustard, pepper and salt in small sauce pan. Bring to a boil. Layer carrots, onions, and bell pepper in large bowl. Pour hot soup mixture over layered vegetables, refrigerate overnight. Will keep two weeks if kept in refrigerator.

Recipe categories: Holiday, Salads, Side dish.

Copper penny salad
Average rating: 4 of 5, total votes: 9
Cook. Time: PT20M
Total Time: PT20M

Cause of complaint:

Related ingredients:
vanilla wafer crumbs, pkg, yellow cake mix, almonds, can cream of mushroom soup, chopped unpeeled apples, pork sausage, potatoes, cubed and cooked until done, box butter or yellow cake mix
You may be interested in these recipes: