This salad gets its name from the coin-likeappearance of the sliced, marinated carrots.
Recipe: Copper Pennies Salad
2 pounds carrots, sliced crosswise andcooked until crisp-tender
1 small green pepper, sliced into rings
1 small onion, sliced and separated into rings
1 (10-ounce) can condensed tomato soup
1/2 cup vegetable or olive oil
1 cup granulated sugar
3/4 cup cider vinegar
1 tablespoon Worcestershire sauce
1 teaspoon prepared mustard
Makes 8 servings.
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