CARROT SALAD (COPPER PENNIES)

CARROT SALAD (COPPER PENNIES)
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from the kitchen of Rod
  • CourseSalads
CARROT SALAD (COPPER PENNIES)
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
from the kitchen of Rod
  • CourseSalads
Ingredients
  • 2 lbs. carrots cleaned and sliced.
  • in Simmer carrotsunsalted water until tender crisp don’t over cook.
  • in Rinsecool water and drain.
  • 1 small onion chopped or diced
  • 1 green red and/or yellow pepper, diced
  • In a large bowl toss onion and peppers together.
  • 1 can tomato soup undiluted
  • 1 cup sugar
  • 1/2 cup cider vinegar
  • 1 tsp. dry mustard
  • 1 tsp. salt
  • 1/2 tsp. pepper
Instructions
  1. Mix soup, sugar, vinegar and seasonings in a saucepan. Bring to a boil, stir until smooth. Pour hot liquid over carrots, onions and peppers. Chill over night or 6 hours.
  2. This would be good as a side dish at a holiday feast. Makes a large batch, but it disappears fast! If there are any leftovers, they will keep up to 3 weeks in a covered dish in the refrigerator.
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