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
Container: Large Serving Dish
20 mins
10 mins
25 mins
  • 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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