COPPER PENNIES
What a colorful dish to add to any table. My grandmother would love it because it has tomato soup in it and I love it because it is another way to get kids to eat their vegetables. This salad is very popular at pot luck dinners and I make if for Easter every year. It is refreshing.
Provided by Marsha Gardner
Categories Other Salads
Number Of Ingredients 13
Steps:
- 1. Wash and scrape carrots and cut into 1/4 inch slices. Add water to carrots and cook over high heat for 10 minutes or until carrots are tender.
- 2. While carrots are cooking slice onion and bell pepper, set aside.
- 3. DRESSING: Blend tomato soup, oil, sugar, vinegar, salt, pepper, Worcestershire sauce and dry mustard.
- 4. When carrots are done, drain water. Add onion and bell pepper and mix. Pour dressing over mixture. Cover and marinate in refrigerate overnight. Will keep for 2 weeks or more in the refrigerator.
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