Copper Pennies (Marinated Carrot Salad)

Author

Unknown

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Recipe

Measurements	Ingredients
2 pounds	Carrots, sliced 1/8 to 1/4-inch thick
1 small	Onion, thinly sliced
1	Green Pepper, cut into strips
1 (10.5 ounce) can	Tomato Soup
3/4 cup	Vinegar
2/3 cup	Sugar
1/2 teaspoon	Salt
1 teaspoon	Prepared Mustard
1/2 cup	Oil
1 teaspoon	Worcestershire Sauce

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Instructions

1. Boil the sliced carrots until they are tender-crisp.
2. Drain the carrots well and, while still warm, add the thinly sliced onion and green pepper strips.
3. In a separate bowl, mix together the remaining ingredients (tomato soup, vinegar, sugar, salt, mustard, oil, and Worcestershire sauce) to create the marinade.
4. Pour the marinade over the carrot mixture and toss to combine.
5. Let the salad set for several hours, or preferably overnight, in the refrigerator to allow the flavors to meld.

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Note

This dish will keep well in the refrigerator. Drain off the excess marinade before serving.

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