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Copper Penny Salad Recipe

   
 

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     Copper Penny Salad

Category   Salads - Soups - Sidedishes
Sub Category   None
Ingredients
2 pounds thinly sliced carrots cooked until almost tender
1 small green pepper chopped
1 medium onion chopped fine
1- 10 3/4 ox. can tomato soup (not diluted)
1/2 cup cooking oil
1 cup sugar
3/4 cup vinegar
1 teaspoon worcestershire sauce
Salt and pepper to taste
 
Instructions
Beat all of the ingredients except carrots, pepper and onions. Pour over the veggies and refrigerate for a few hours for full flavor.


Originally Submitted 4/21/2009





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