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Salads - Soups - Sidedishes
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None
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Servings |
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5 1/2 c
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Ingredients |
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2 lbs fresh carrots, sliced 1/4 inch round
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2 med onions, sliced thin and separated into rings
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1 med green pepper, cut into thin strips
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1 (10 3/4 oz) can condensed tomato soup
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3/4 c vinegar
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1/4 c oil
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1 tsp prepared mustard
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2/3 c sugar
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1/2 tsp salt
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1 tsp worcestershire sauce
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Instructions |
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Mix together the vinegar, oil, prepared mustard, sugar, salt and worcestshire. Add and mix the rest of the ingredients.
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Originally Submitted
10/10/2014
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You can add this Copper Penny Salad recipe to your own private DesktopCookbook.
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