Copper Penny Salad Recipe
Ingredients
| Carrots | 2 Pound, sliced | |
| Tomato soup | 1 Can (10 oz) | |
| Sugar | 2⁄3 Cup (10.67 tbs) | |
| Oil | 1 Cup (16 tbs) | |
| Vinegar | 3⁄4 Cup (12 tbs) | |
| Dry mustard | 1 Teaspoon | |
| Pepper | 1⁄2 Teaspoon | |
| Salt | 1 Teaspoon | |
| Onion | 1 Medium, chopped | |
| Mushrooms | 1 Pound, cut in half |
Nutrition Facts
Serving size: Complete recipe
Calories 3242 Calories from Fat 2073
% Daily Value*
Total Fat 235 g361.7%
Saturated Fat 31.2 g156%
Trans Fat 0 g
Cholesterol 5.7 mg1.9%
Sodium 3629.9 mg151.2%
Total Carbohydrates 275 g91.7%
Dietary Fiber 34.7 g138.9%
Sugars 203.6 g
Protein 28 g55.5%
Vitamin A 3048.9% Vitamin C 140%
Calcium 45.8% Iron 34%
*Based on a 2000 Calorie diet
Directions
Mix soup, sugar, oil, vinegar, mustard, pepper and salt.
Place carrots and soup mixture in large bowl.
Add onions, bell pepper and mushrooms.
You may add other vegetables such as celery, zucchini, if desired.
Refrigerate at least 4 hours.
It's better if left overnight.
Will keep 2 weeks if kept refrigerated.
Chef
