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Recipe Source: cdkitchen.com
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Copper Penny Carrot Salad
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Serves/Makes: 10
Ready in: > 5 hrs
- 1 pound carrots scraped and cut into rounds
- 1 can tomato soup
- 1/2 cup vegetable oil
- 1 cup sugar
- 3/4 cup vinegar
- 1 teaspoon Worcestershire sauce
- 1 teaspoon prepared mustard
- 1/2 chopped green bell pepper
- 1 small onion, chopped
- salt and pepper, to taste
Cook carrots until crisp tender (do not over cook or they will be mushy). Combine soup, oil, sugar, vinegar, Worcestershire sauce and mustard in a bowl. Beat with mixer until sugar dissolves. Mix carrots and chopped vegetables in a glass bowl. Pour the dressing over and mix well. Marinate 12 hours. Keeps well in the refrigerator for a few days.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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