"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Copper Penny Salad (Carrot Salad) Recipe

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This recipe for Copper Penny Salad (Carrot Salad), by , is from The Trail Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Judy Battles
Added: Saturday, June 9, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 Lbs. carrots
1 medium sliced red onions
1 green pepper diced
10 oz. pkg frozen peas (optional)
1 can condensed tomato soup
1/2 c. vegetable oil
1 c. sugar
3/4 c. cider vinegar
1 t. dry mustard
1 t. Worcestershire sauce
1/2 t. salt
1/4 t. pepper

Directions:
Directions:
Peel and slice carrots. Place in a medium saucepan with small amount of water. Cover and cook until tender-crisp, about 5 minutes.
Rinse under cold water to stop cooking; drain and finish cooling.

Slice onion and separate slices into rings.

Put carrots, peppers, onions and peas in bowl.

In medium mixing bowl combine soup, oil, sugar, vinegar, mustard, salt and pepper. Blend until smooth and pour over the vegetables.

Cover and refrigerate over night. Will store up to 2 weeks in the refrigerator.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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