Route 66 copper penny salad

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

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