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Copper Penny Carrot Salad
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- #33454
serves/makes:
ready in:
over 5 hrs
over 5 hrs
2 reviews
ingredients
1 pound carrots scraped and cut into rounds
1 can tomato soup
1/2 cup vegetable oil
1 cup sugar
3/4 cup vinegar
1 teaspoon Worcestershire sauce
1 teaspoon prepared mustard
1/2 chopped green bell pepper
1 small onion, chopped
salt and pepper, to taste
directions
Cook carrots until crisp tender (do not over cook or they will be mushy).
Combine soup, oil, sugar, vinegar, Worcestershire sauce and mustard in a bowl.
Beat with mixer until sugar dissolves. Mix carrots and chopped vegetables in a glass bowl. Pour the dressing over and mix well. Marinate 12 hours. Keeps well in the refrigerator for a few days.
added by
janic412
nutrition data
209 calories, 11 grams fat, 28 grams carbohydrates, 1 grams protein per serving. This recipe is low in sodium.
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reviews & comments
September 20, 2014
When I showed my sister this recipe before I made it she turned up her nose at it. She ended up loving it (as did I).
October 8, 2011
excellent- keeps a week in refrigerator. Nutritous snack