Copper Pennies Carrot Salad
- 1 pound of raw carrots, peeled and sliced thin
- 1/2 medium sweet onion, sliced very thin
- 1/2 green bell pepper, sliced very thin
- 1 can condensed tomato soup
- 3/4 cup granulated sugar
- 1/4 cup oil
- 3/4 cup cider vinegar
- 1 T. Worcestershire
- 1 T yellow mustard
- 1 t. each kosher salt and freshly cracked black pepper
Adapted from googleimages.com
Peel carrots, wash and cut them into thin rounds. You should have roughly 4 cups of sliced carrots. Place into a microwave safe bowl, add 2 T. water, cover and cook on high, about 7 minutes, or until crisp tender. Drain. Place into a medium to large glass bowl, and top with the very thinly slice onion and pepper. Toss.
Meanwhile, in a medium saucepan, whisk together the tomato soup a\with all the remaining ingredients. Bring to a boil, reduce heat and simmer for about 5 minutes. Pour hot mixture over the vegetable mixture, cover and refrigerate for 24 hours, stirring occasionally.
Note: Carrots may be boiled, just remember you only want them crisp tender. This marinade can take up to two pounds of sliced carrots, without increasing the marinade ingredients. Use a whole medium onion and a whole green pepper, if you use two pounds of carrots.