Copper Carrot Pennies
Category: Salad
Ingredients
- 2 lb. carrots, sliced
- 1 small green pepper
- 1 medium onion
- 1 can tomato soup
- 1 c. sugar
- 1/2 c. salad oil
- 3/4 c. vinegar
- 1 tsp. prepared mustard
- 1 tsp. Worcestershire sauce
- salt and pepper to taste
Instructions
1. Boil carrots in salted water until fork-tender.
2. Cool. Alternate carrots, peppers and onion rings in dish.
3. Combine remaining ingredients until well blended.
4. Pour over vegetables. Refrigerate until needed.
5. Serves 12 to 15.
