Route 66 copper penny salad
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Recipe by: amza
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
2 lb Fresh Carrots -- sliced 1 ts Worcestershire Sauce
1/2 c Green Onion -- diced 1/2 c Sugar
1 Green Pepper -- thinly 1/2 c Oil
-sliced 1 ts Prepared Mustard
1 cn Tomato Soup (10 1/2 Oz) 1/2 c Vinegar
Combine carrots, onion and green peppers. Mix together the tomato
soup, sugar, mustard, oil, vinegar, and Worcestershire sauce. Pour
over carrot mixture. Toss lightly. Refrigerate overnight or longer.
Drain before serving. Makes 8 servings.
Recipe By : The Route 66 Cookbook - ISBN 0-933031-80-7
From: Dan Klepach Date: 10-04-95 (22:58) (159)
Fido: Cooking
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