Copper Pennies Recipe
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With a snappy flavor and texture, this crunchy and colorful salad is perfect for a picnic or barbecue since it travels so well.
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1 cup sugar
1 cup white vinegar
1 cup vegetable oil
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
1 teaspoon salt
1 teaspoon ground black pepper
1 10 3/4 oz. can of tomato soup
2 pounds carrots, peeled and sliced
1 medium onion, sliced into rings
1 green bell pepper, coarsely chopped
:Large Serving Dish
In a medium sauce pan, boil carrots for 5-10 minutes or until they reach a crisp-tender state. Drain carrots.
Combine the sugar, vinegar, oil, mustard, Worcestershire sauce, salt, and pepper in a saucepan over medium heat. Bring to a boil. Remove from heat and add the tomato soup.
Mix the carrots, onion, and bell pepper together in a large serving dish and pour the sauce over the vegetables. Stir gently to combine and refrigerate overnight.
*This salad will keep for up to 6 weeks in the refrigerator.
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