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Side Dish Sunday: "Copper Pennies" Carrot Salad

  • 2 lbs carrots – sliced round, slightly thicker than penny-width
  • 1 cup celery – sliced
  • 2 onions – thinly sliced
  • 1 green pepper – thinly sliced
  • 1 can tomato soup
  • 2/3 cup sugar
  • 2/3 cup white vinegar
  • 1/2 cup salad oil
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon prepared yellow mustard
  • 1 teaspoon salt
  • Dash black pepper

Cook carrots until tender but do not overcook. Drain well and mix with celery, onions, and green pepper. Place remaining ingredients in a sauce pan and heat until just boiling.

Pour sauce mixture over carrots and vegetables. Cover and refrigerate overnight before serving.

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