Copper penny salad

Yield: 8 servings

Measure Ingredient
10 larges Carrots; peeled sliced crosswise 1/2" thick (5-c.)
1 can (10-3/4) tomato soup; condensed undulated
1 cup Sugar;
¾ cup Red wine vinegar;
¼ cup Olive oil -=OR=-
¼ cup Vegetable oil;
1 large Sweet green pepper; chopped
1 medium Yellow onion; chopped
1 teaspoon Worcestershire sauce;
1 teaspoon Dijon mustard;

Half-fill a medium saucepan with water and bring to a boil high heat.

Add carrots, reduce heat and simmer 5 minutes or just until crisp-tender. Drain , rinse with cold water and drain again. Transfer to a large bowl and stir in remaining ingredients. Cover and refrigerate over night, stirring 2 or 3 times. Source: The San Diego Union-Tribune, Food Section, Apr. 20, 1995 + "Reader's Digest Down Home Cooking The New, Heathier Way". Brought to you and yours via Nancy O'Brion and her Meal-Master. Submitted By NANCY O'BRION On 04-24-95

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