Copper penny salad

Copper penny salad

Ingredients/Components

• sugar - 3/4 c
• salt - 1 tsp
• vinegar - 1/2 c
• salad oil - 1/2 c
• Worcestershire sauce - 2 Tbsp
• prepared mustard - 2 Tbsp
• carrots - 2 lb
• can tomato soup
• small onions - 6 item
• medium or large green pepper - 1 item

How to make copper penny salad:

Dressing:1 (6 oz.) can tomato soup3/4 c. sugar1/2 c. salad oil1/2 c. vinegar2 Tbsp. prepared mustard2 Tbsp. Worcestershire sauce Scrape carrots; cut into thin round slices. Place in a saucepan, cover with water and add salt. Boil until tender, about 20 minutes. Drain and cool. Dice green pepper in 1/2-inch pieces. Slice onions in thin round slices and separate rings. In 2 quart casserole, put a layer of carrots, peppers and onions; salt and pepper lightly. Continue layering all of vegetables.

Dressing: Beat all ingredients until smooth; pour over vegetables. Cover tightly with plastic wrap and refrigerate for several hours or overnight. Will keep two weeks.

Recipe categories: Holiday, Salads, Side dish.