Sunday, August 16, 2009
Side Dish Sunday: "Copper Pennies" Carrot Salad
9:00 AM | Posted by
Mike |
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- 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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