Copper Pennies

• 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

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.

Yield: 12-15 servings
Prep time: 5 minutes
Inactive prep time: 8 hours
Cook time: 5 minutes
Ease of preparation: easy

L&S Too, Pg. 41

Recipe courtesy of Paula Deen