Copper penny salad

Copper penny salad

Ingredients/Components

• sugar - 3/4 1
• salt - 1 tsp
• vinegar - 1/2 c
• pepper - 1/4 tsp
• Worcestershire sauce - 2 tsp
• prepared mustard - 2 tsp
• can tomato soup - 1 item
• onion, chopped - 1 item
• green pepper, chopped - 1 item
• Mazola oil
• bag carrots, peeled, sliced, cooked and drained - 1 (2

How to make copper penny salad:

Marinade:1/2 c. Mazola oil1/2 c. vinegar2 tsp. prepared mustard1 tsp. salt1/4 tsp. pepper1 onion, chopped3/4 to 1 c. sugar1 can tomato soup2 tsp. Worcestershire sauce1 green pepper, chopped Mix marinade well with a whip or fork. Pour over carrots; stir thoroughly being careful not to break carrots. Cover tightly and chill several hours or overnight. I also stir several times in the chilling process. Excellent to make in advance.

Recipe categories: Holiday, Salads, Side dish.