"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Copper Pennies Salad Recipe

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This recipe for Copper Pennies Salad, by , is from With Love from Mary's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Lidtke
Added: Sunday, January 30, 2011

Category:
Category:

Ingredients:  
Ingredients:  
3 lbs. carrots
2 medium onion
2 green peppers ( cut in strips)
1 can tomato soup
3/4 c. vinegar
2/3 c. sugar
1/2 c. cooking oil
1 tsp. prepared mustard
1/2 tsp. salt
1 tsp. worchestershire sauce

Directions:
Directions:
Slice carrots into small chunk's and cook in salt water until slightly crispy. (drain)
combined the rest of ingredients , pour over cooled carrots and let stand over night. If you like you can add black sliced olives.

Personal Notes:
Personal Notes:
This salad keeps good.

 

 

 

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