June 6, 2016

Copper Pennies

On the Menu Today~
Copper Pennies {Sweet and Sour Carrot Salad}

Copper Pennies {Sweet and Sour Carrot Salad}

  • 1 pound fresh carrots, peeled and thinly sliced
  • 1/2 of a medium sweet onion, thinly sliced
  • 1 can condensed tomato soup
  • 1/2 cup vegetables oil
  • 3/4 cup white sugar
  • 3/4 cup white wine vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon yellow mustard
  • 1 teaspoon each salt and freshly cracked black pepper
Cooking Directions
  1. Peel, slice, and boil carrots in boiling water until crisp tender, not mushy. Drain. Cool slightly.
  2. In a medium glass bowl, layer carrots and onions.
  3. Mix the remaining ingredients in a medium saucepan. Bring to a boil and boil 2 minutes. Pour over carrots and onions.
  4. Cover and refrigerate at least 24 hours before serving.

Carrot, Onion, Tomato, Vinegar, Sweet and Sour, Salad

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