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Copper Penny Recipe

   
 

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     Copper Penny

Category   Salads - Soups - Sidedishes
Sub Category   None

Ingredients
2 pounds carrots, sliced
1 stalk celery, chopped
1 green bell pepper, chopped
1 onion, chopped
1 (10.75 ounce) can condensed tomato soup
1/3 cup vegetable oil
1/2 cup distilled white vinegar
2/3 cup white sugar
 

Instructions
Directions Bring a pot of water to boil, add carrots and boil until the carrots are just tender, approximately 10 minutes. Drain well. In a mixing bowl combine the celery, green pepper, carrots and onion. Bring tomato soup, oil, vinegar and sugar to a boil. Stir well. Remove the mixture from the heat and let cool, 10 to 15 minutes. Pour the mixture over the vegetables, mix until all of the vegetables are coated. Marinate this salad overnight before serving.


Originally Submitted
12/14/2014





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