Plain.Recipes

Copper Penny Salad

Source: www.cookbooks.com/Recipe-Details.aspx?id=270218

Ingredients

  1. 2 lb. carrots
  2. 1 can tomato soup
  3. 1 c. sugar
  4. 1 Tbsp. salt
  5. 1 onion, chopped
  6. 1 c. vinegar
  7. 1 Tbsp. Worcestershire sauce
  8. 1/2 tsp. pepper
  9. 1 green pepper, diced
  10. 1/3 c. salad oil

Directions

  1. Cook carrots until tender; let cool and drain.
  2. Mix the other ingredients and pour over carrots.
  3. The longer salad sets the better it gets.