COPPER PENNY SALAD

By lindab

Ingredients

• 2 POUNDS SLICED AND COOKED ( CAN USE CANNED) CARROTS
• 1 DICED GREEN PEPPER
• 1 DICED OINION
• 1 CAN TOMATO SOUP
• 1 TABLESPOON PREPARED MUSTARD
• 1/2 CUP WHITE VINEGAR
• 1/8 TEASPOON PEPPER
• 1/2 CUP SALAD OIL
• 1/2 TEASPOON SALT
• 1/2 CUP SUGAR
• 1 TABLESPOON WORCHESTERSHIRE

Preparation

Step 1

1. COOK CARROTS OR USE CANNED SLICE CARROTS

2. LAYER CARROTS, GREEN PEPPER, AND ONION IN BOWL

3. MIX TOGETHER REST OF INGREDIENTS TO MAKE DRESSING

4. POUR OVER CARROTS AND REFRIGERATE OVERNIGHT