Route 66 copper penny salad
8 servings
Ingredients
| Quantity | 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 |
Directions
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