route 66 copper penny salad
- Categories
- Route 66
- Salads
- Vegetables
- Yield
- 8 servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Fresh Carrots -- sliced |
| ½ cup | Green Onion -- diced |
| 1 | Green Pepper -- thinly sliced |
| 1 can | Tomato Soup (10 1/2 Oz) |
| 1 teaspoon | Worcestershire Sauce |
| ½ cup | Sugar |
| ½ cup | Oil |
| 1 teaspoon | Prepared Mustard |
| ½ cup | Vinegar |
Combine carrots, onion and green peppers. Mix together the tomato soup, sugar, mustard, oil, vinegar, and Worcestershire sauce. Pour over carrot mixture. Toss lightly. Refrigerate overnight or longer.
Drain before serving. Makes 8 servings.
Recipe By : The Route 66 Cookbook - ISBN 0-933031-80-7 From: Dan Klepach Date: 10-04-95 (22:58) (159) Fido: Cooking
Similar recipes
- "route 66" chili
- Allethea wall's copper pennies (pickled carro
- Cheese pennies
- Copper carrot pennies
- Copper carrots
- Copper chicken
- Copper country pasties
- Copper pennies
- Copper pennies #1
- Copper pennies #2
- Copper penny carrot salad
- Copper penny carrots
- Copper penny salad
- French bread (the copper kettle)
- Kathy's copper carrot pennies
- Penny's mocha shake
- Pizza dough (penny)
- Route 66 chili
- Route 66 potato doughnuts
- Route 66 potato salad
Random recipe of the day
Follow us
