Copper Penny Salad
Be the first to rate this recipe
A home-kitchen version of copper penny salad, written step by step so it's easy to follow that comes together with everyday ingredients.
Ingredients
- 2 lb. carrots
- 1 can tomato soup
- 1 c. sugar
- 1 Tbsp. salt
- 1 onion, chopped
- 1 c. vinegar
- 1 Tbsp. Worcestershire sauce
- 1/2 tsp. pepper
- 1 green pepper, diced
- 1/3 c. salad oil
Method
Cook carrots until tender; let cool and drain.
Mix the other ingredients and pour over carrots.
The longer salad sets the better it gets.
Rate:
