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Copper Pennies

Recipe information

  • Yield

    serves 12¿15

Ingredients

1 cup sugar
3/4 cup white vinegar
1/2 cup vegetable oil
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
1 teaspoon salt
3/4 teaspoon coarsely ground black pepper
One 10 3/4-ounce can tomato soup
2 pounds carrots, peeled, cooked, and sliced
1 medium onion, sliced into rings
1 green bell pepper, coarsely chopped

Preparation

  1. Combine the sugar, vinegar, oil, mustard, Worcestershire sauce, salt, and pepper in a saucepan over medium heat and bring to a boil. Remove from the heat and add the soup. Mix the carrots, onion, and bell pepper together in a large glass dish; pour the sauce over the vegetables, stir gently to combine, and refrigerate overnight. This salad will keep for up to 6 weeks in the refrigerator.

Paula Deen's Kitchen Classics
TagsSaladPickleCondimentCarrotRoot VegetableVegetableStarterDinnerNut FreeVegetarianDairy FreeGluten FreeMake AheadEasyWeeknight MealsPickle & PreserveCookbooks
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