Copper Pennies
By Paula Deen
JUMP TO RECIPE
Difficulty: Easy
Ingredients
- 1 cup sugar
- 1 cup white vinegar
- 1 cup vegetable oil
- 1 teaspoon dry mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon coarsely ground black pepper
- 1 (10 3/4 oz) can tomato soup
- 2 lbs peeled, cooked, and sliced carrots
- 1 medium sliced into rings onion
- 1 coarsely chopped green bell pepper
Directions
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 six weeks in the refrigerator.