Copper penny salad

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Recipe by: iefke

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

10 lg Carrots; peeled sliced 1/4 c Olive oil -=OR=-
-crosswise 1/2" thick (5-c.) 1/4 c Vegetable oil;
1 cn (10-3/4) tomato soup; 1 lg Sweet green pepper; chopped
-condensed undulated 1 md Yellow onion; chopped
1 c Sugar; 1 ts Worcestershire sauce;
3/4 c Red wine vinegar; 1 ts Dijon mustard;

Half-fill a medium saucepan with water and bring to a boil high heat.
Add carrots, reduce heat and simmer 5 minutes or just until
crisp-tender. Drain , rinse with cold water and drain again. Transfer
to a large bowl and stir in remaining ingredients. Cover and
refrigerate over night, stirring 2 or 3 times. Source: The San Diego
Union-Tribune, Food Section, Apr. 20, 1995 + "Reader's Digest Down
Home Cooking The New, Heathier Way". Brought to you and yours via
Nancy O'Brion and her Meal-Master. Submitted By NANCY O'BRION On
04-24-95