Copper penny salad
Copper penny salad
Ingredients/Components
- sugar - 1/2 c
- oil - 1/4 c
- vinegar - 1/4 c
- dry mustard - 1/2 tsp
- Worcestershire sauce - 1/2 tsp
- medium onion - 1 item
- carrots, sliced - 2 lb
- green pepper - 1 item
- small can tomato soup - 1 item
- cauliflower, cooked or raw - 2 c
How to make copper penny salad:
Salt and let stand overnight in the refrigerator. Add sliced green pepper, onions and cauliflower when ready to serve. Do not cook.Recipe categories: Holiday, Salads, Side dish.
Rating:
Related ingredients:
sugar, stick butter, applesauce, sweet butter, box yellow cake mix, persimmon pulp, apple juice, eggs, at room temperature and separated, bottled cranberry juice, chilled, corn meal, scalded and baked
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