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Copper Pennies
Recipe courtesy Paula Deen

Directions
1 cup sugar
1 cup white vinegar
1 cup vegetable oil
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
1 teaspoon salt
1 teaspoon coarsely ground black pepper
1 (10 3/4-ounce) can tomato soup
2 pounds carrots, peeled, cooked, and sliced
1 medium onion, sliced into rings
1 green bell pepper, coarsely chopped

1

Copyright 2006 Television Food Network, G.P., All Rights Reserved

 

 

Combine the sugar, vinegar, oil, mustard, Worcestershire sauce, salt, and pepper
in a saucepan over medium heat and bring to a boil. Remove from the heat and add
the soup. Mix the carrots, onion, and bell pepper together in a large glass dish;
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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Copyright 2006 Television Food Network, G.P., All Rights Reserved