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Category: Salad
Prep Time: Cook Time: Total Time:
2 lb carrots, peeled, cooked and sliced
1 onion, halved and sliced
1 bell pepper, halved and sliced
Dressing
1 can tomato soup
1 cup sugar
3/4 cup vinegar
1/2 cup vegetable oil
1 tsp Dry mustard
1 tbsp Worcestershire sauce
Cook carrots the day before they are to be used and refrigerate.
Mix sauce in medium saucepan and bring to a rolling boil. Boil 1/2 minute. Cool slightly and pour over carrots, onion and pepper. Refrigerate completely before serving.
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COPPER PENNIES
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Category: Salad
Prep Time: Cook Time: Total Time:
2 lb carrots, peeled, cooked and sliced
1 onion, halved and sliced
1 bell pepper, halved and sliced
Dressing
1 can tomato soup
1 cup sugar
3/4 cup vinegar
1/2 cup vegetable oil
1 tsp Dry mustard
1 tbsp Worcestershire sauce
Cook carrots the day before they are to be used and refrigerate.
Mix sauce in medium saucepan and bring to a rolling boil. Boil 1/2 minute. Cool slightly and pour over carrots, onion and pepper. Refrigerate completely before serving.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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