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Pickled Carrot Salad #1, (copper pennies)

Source of Recipe

from a nancy'skitchen newsletter reader


Recipe Introduction

Ummm good.

List of Ingredients

Pickled Carrot Salad #1, (copper pennies)

2 pounds tender sliced, cooked carrots,
...(may use canned)
1 medium thinly sliced green pepper
1 medium thinly sliced onion
(pepper and onions may also be chopped small)

for the sauce:
1, 10 3/4 ounce undiluted condensed tomato soup
1 cup sugar
1/2 cup vinegar
1/2 cup vegetable oil
1 teaspoon ground dry mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon salt

Blend the sauce ingredients together well.
Place carrots in bottom of dish, then a layer of pepper and onion.
Pour sauce over layers and continue layers until ingredients are gone.
Refrigerate for at least 24 hours.
Will keep for several weeks.


Recipe