Copper penny salad
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | larges | Carrots; peeled sliced crosswise 1/2\" thick (5-c.) |
| 1 | can | (10-3/4) tomato soup; condensed undulated |
| 1 | cup | Sugar; |
| ¾ | cup | Red wine vinegar; |
| ¼ | cup | Olive oil -=OR=- |
| ¼ | cup | Vegetable oil; |
| 1 | large | Sweet green pepper; chopped |
| 1 | medium | Yellow onion; chopped |
| 1 | teaspoon | Worcestershire sauce; |
| 1 | teaspoon | Dijon mustard; |
Directions
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