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Copper Pennies Salad




Source of Recipe


Country Cooking Cookbook


List of Ingredients




2 lbs. carrots sliced (approx. 6 1/2-7 cups)

1 cup sugar
1 tsp. dry mustard
3/4 cup white vinegar
1/2 cup salad oil
1 tsp. worcestershire sauce
salt to taste

Recipe



Cook carrots in smallest amount of water to just tender but still crisp. Cool. Boil together the sauce. Cool. Other vegetables may be added to cool mixture (onions, celery, green pepper, green beans) if desired. Make up ahead of time. Let stand some hours before serving. This will keep several days in the fridge.