Copper penny salad
Copper penny salad
Ingredients/Components
- sugar - 1 c
- vinegar - 3/4 c
- salad oil - 1/2 c
- Worcestershire sauce - 1 tsp
- prepared mustard - 1 tsp
- can tomato soup - 1 item
- green peppers, sliced - 3 item
- large onions, sliced - 2 item
- carrots, sliced and cooked in salted water 1/2 hour - 2 lb
How to make copper penny salad:
Alternate layers of vegetables. Combine remaining ingredients; heat. Beat to blend, then cool while carrots are cooking. Pour dressing over vegetables; let stand at least a day. Put on lettuce leaves with a slotted spoon to serve.Recipe categories: Holiday, Salads, Side dish.
Rating:
Related ingredients:
graham cracker crumbs, flour, sifted all-purpose flour, select oysters, hamburger, browned, sausage, browned, roll sausage, ready made graham cracker crust or make your own, cream cheese*
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