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Copper Penny Salad

Recipe Introduction


Early Summer 2001





List of Ingredients



• 2 lb. sliced carrots
  
• 1 sliced onion
  
• 1 chopped green pepper
  
• 1 can tomato soup
  
• 1 tsp. worchestershire sauce
  
• 1/2 cup oil
  
• 1/4 cup vinegar
  
• 3/4 cup sugar
  






Instructions



1. Cook carrots till tender, drain.
   
   
2. Add sliced onions & green peppers.
   
   
3. Mix soup, worchestershire sauce, oil, vinegar & sugar.
   
   
4. Add mixture to carrots.
   
   
5. Marinate at least two hours before serving.
   
   
6. May be kept for up to two weeks in refrigerator.
   
   
7. Shortcut: Use food processor for carrots, onions & green peppers.
   
   






Final Comments


Provided by Linda Galloway