Copper Pennies

By JJCR

Ingredients

• 1 cup sugar
• 3/4 cup white vinegar
• 1/2 cup vegetable oil
• 1 tsp. dry mustard
• 1 tsp. worcestershire sauce
• 1 tsp. salt
• 3/4 tsp. black pepper
• one 10 3/4 oz. can tomato soup
• 2 lbs. carrots, peeled, cooked, and sliced
• 1 medium onion, sliced into rings
• 1 green bell pepper, coarsely chopped

Details

Servings 12

Preparation

Step 1

Combine the sugar, vinegar, oil, mustard, worcestershire sauce, salt, and pepper in a saucepan over medium heat and bring to a boil. Remove from the heat and add the soup. Mix the carrots, onion, and bell pepper together in a large glass dish; pour the sauce over the vegetables, stir gently to combine, and refrigerate overnight. This salad will keep for up to 6 weeks in the refrigerator.

Can add 1 head of cauliflower, sliced.


Paula Deen's Kitchen Classics