Copper Pennies

Total Time:
8 hr 15 min
Prep:
10 min
Inactive:
8 hr
Cook:
5 min

Yield:
12 to 15 servings
Level:
Easy

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

  •  

  • 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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