A copper penny carrot salad recipe made with fresh cooked carrot, onion and green peppers and coated with a tangy tomato sauce flavored with mustard, vinegar and Worcestershire.
Prep Time30 minutesmins
Cook Time15 minutesmins
Total Time45 minutesmins
Course: Vegetable
Cuisine: American
Keyword: salad
Servings: 8
Author: Laura Warnke
Ingredients
2poundsraw carrots
1onionsliced thin
1chopped green pepper
1/2cupvegetable oil
1cupsugar
1teaspoonPlain Yellow Mustard
111-ounce canTomato Soup
3/4cupwhite vinegar
1teaspoonWorcestershire sauce
Instructions
Slice the carrots into thin round slices and place in a medium kettle. Cook the sliced carrots until almost done.
Cool the carrots in a large mixing bowl and add the chopped green pepper and sliced onion.
Mix the remaining ingredients together in a medium mixing bowl and pour over the carrots.
Cover and refrigerate for 24 hours to allow the flavors to marinate.
Notes
* This will keep well in the refrigerator and can easily be made a few days ahead.Makes 8 servings.