Copper Pennies

  • Level: Easy
  • Total: 8 hr 15 min
  • Prep: 10 min
  • Inactive: 8 hr
  • Cook: 5 min
  • Yield: 12 to 15 servings
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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 coarsely ground black pepper

One 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. 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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