Copper Penny Salad Recipe
Ingredients
| Carrots | 10 Large, peeled | |
| Tomato soup | 1 Can (10oz), condensed | |
| Sugar | 1 Cup (16 tbs) | |
| Red wine vinegar | 3/4 Cup (16 tbs) | |
| 1/4 cup olive oil or vegetable oil | ||
| Green pepper | 1 Large | |
| 1 medium-size yellow onion, chopped (1 cup) | ||
| Worcestershire sauce | 1 Teaspoon | |
| Dijon Mustard | 1 Teaspoon | |
Directions
1. Half-fill a medium-size saucepan with water and bring to a boil over high heat. Add the carrots, lower the heat, and simmer for 5 minutes or just until crisp-tender.
2. Drain, rinse with cold water, and drain again. Transfer to a large bowl and stir in the remaining ingredients. Cover and refrigerate overnight, stirring 2 or 3 times. (This salad keeps for up to 7 days in the refrigerator.) Serve with Lamb Chops with Mint.
2. Drain, rinse with cold water, and drain again. Transfer to a large bowl and stir in the remaining ingredients. Cover and refrigerate overnight, stirring 2 or 3 times. (This salad keeps for up to 7 days in the refrigerator.) Serve with Lamb Chops with Mint.
Chef
