Copper Penny Carrot Salad

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 Ingredients

2 pounds raw carrots

1 onion, sliced thin

1 chopped green pepper

2 pounds raw carrots

1 onion, sliced thin

1 chopped green pepper

½ cup vegetable oil

1 cup sugar

1 teaspoon salad mustard (Plain Yellow Mustard)

1 can (11 ounces) tomato soup

¾ cup white vinegar

1 teaspoon Worcestershire sauce

⏩ 

Instructions

Slice the carrots into thin round slices and place in a medium kettle. Cook the sliced carrots until almost done.

Cool the carrots in a large mixing bowl and add the chopped green pepper and sliced onion.

Mix the remaining ingredients together in a medium mixing bowl and pour over the carrots.

Cover and refrigerate for 24 hours to allow the flavors to marinate.


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