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Copper Penny Salad Recipe

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Copper Penny Salad image
Grandpa with Ruthie and Jacob


This recipe for Copper Penny Salad, by , is from A Little Bit of Heaven! , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Linda Holmes
Added: Sunday, July 20, 2008


2 lbs carrots
1 medium onion, sliced
1 green paper, sliced
1/2 c sugar
1/2 c vinegar
1/4 c oil
1 tsp prepared mustard
1 tsp Worcestershire or soy sauce

Prepare the carrots slice, cook , drain and cool. Mix together the ingredients for the dressing. Stir well and pour over the prepared vegetables. Refrigerate overnight. Will keep several weeks in the refrigerator.




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