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Copper Penny Salad Recipe

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This recipe for Copper Penny Salad is from Mamaw's Recipes , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs. carrots, peeled, sliced, and cooked
1 Large green pepper, sliced
⅔ Cup sugar
⅔ Cup white vinegar
1 tsp. mustard powder
1 large onion, thinly sliced
1 (10.75oz) package/can tomato soup
⅔ Cup oil (Vegetable, olive, or sunflower)
1 tsp salt
pepper to taste
Directions:
Directions:
Whisk together tomato soup, sugar, oil and white vinegar in a large bowl, then season with salt, mustard powder and pepper.

Add cooled, cooked carrots, along with onion and bell pepper, tossing to coat everything evenly in sauce.

Cover bowl and refrigerate for at least 1 hour, or up to 24

Transfer to serving bowls and enjoy.

 

 

 

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