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Copper Pennies

By Paula Deen

Ingredients

  • 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 oz) can tomato soup
  • 2 lbs peeled, cooked, and sliced carrots
  • 1 medium sliced into rings onion
  • 1 coarsely chopped green bell pepper

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.