Copper Pennies

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54321 Based on 1 Review

Servings: 12-15 servings
Prep Time: 8 hours 5 min
Cook Time: 5 min
Difficulty: Easy

Ingredients Add to grocery list

1 cup sugar
1 cup white vinegar
1 cup vegetable oil
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
1 teaspoon salt
1 teaspoon coarsely ground black pepper
1   10 3/4-ounce can tomato soup
2 lb carrots, peeled, cooked, and sliced
1   medium onion, sliced into rings
1   green bell pepper, coarsely chopped

Directions

Combine the sugar, vinegar, oil, mustard, Worcestershire sauce, salt, and pepper in a saucepan over medium heat and bring to a boil. Remove from the heat and add the soup. Mix the carrots, onion, and bell pepper together in a large glass dish; pour the sauce over the vegetables, stir gently to combine, and refrigerate overnight. This salad will keep for up to six weeks in the refrigerator.

Show: Paula's Home Cooking/Lady and Sons Too! cookbook
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Reader Comments:

54321

This is one of the easiest and most flavorful side dish I've had. It is an easy way to use canned carrots as well. I just eliminate half of the salt when I use canned. I love carrots but it takes forever to peel and cut them so I tried the recipe with canned carrots and it turned out great. Thanks Paula for having this recipe on your site. I enjoyed it when my kids were little and we had a pot luck at their preschool. I never was able to get the recipe before.

By Anonymous on February 15, 2010

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