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Recipe: Copper Penny Carrot Salad

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Copper Penny Carrot Salad
recipelink.com Chat Room Recipe Swap - 2001-09-04
From: Kelly~WA
Yield: 12-16 servings.

2 pounds carrots, thinly sliced
1 green pepper, thinly sliced
1 onion, thinly sliced
1 cup sugar
1 teaspoon Worcestershire sauce
1 can tomato soup (condensed)
1/2 cup vegetable oil
3/4 cup cider vinegar
1 teaspoon prepared mustard
salt and pepper to taste

Cook carrots in salted boiling water until cooked, but still crispy. Rinse in cold water. Arrange layers of carrots, green pepper and onion in a container with a tight lid.

Combine all remaining ingredients in a saucepan, bring to a boil, stirring until thoroughly blended. Pour marinade over carrots, cover and refrigerate until flavor is absorbed, at least 12 hours. Will keep in the refrigerator. Leftover marinade may be used again.

MsgID: 316084
Shared by: Chat Room
In reply to: Chat Room Recipe Swap - 2001-09-04
Board: Daily Recipe Swap at Recipelink.com
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