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Copper penny salad

Copper penny salad
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CookItEasy.net
CookItEasy.net

Ingredients/Components

  • sugar - 3/4 c
  • salt - 1 tsp
  • cider vinegar - 3/4 c
  • pepper - 1/4 tsp
  • prepared mustard - 1 tsp
  • can condensed tomato soup undiluted
  • salad oil scant - 1/2 c
  • carrots, pared and sliced about 5 c - 2 lb
  • medium-fine chopped onion - 1 c
  • medium-fine chopped green pepper - 1 c

How to make copper penny salad:

Bring the carrots, with water to cover, to a boil and boil 5 minutes. Drain and cool. In medium-sized bowl, mix the salt, pepper and mustard. Beat in a little of the oil to blend with the mustard. Add remaining oil and sugar, vinegar and soup and beat again to blend well. Stir in the cooled carrots, onion and green pepper. Cover tightly and chill overnight. Makes 12 to 16 servings.

Any leftover marinade may be refrigerated and used as a dressing for salad greens.

Recipe categories: Holiday, Salads, Side dish.

Rating:
Copper penny salad
3.3
Average rating: 3.3 of 5, total votes: 8
Cook. Time: PT20M
Total Time: PT20M


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Related ingredients:
sugar, eggs, milk, confectioners sugar, melted butter, orange juice, cans mandarin oranges
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