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Copper Pennies or Sweet and Sour Carrot Salad
A vintage or retro recipe. An oldie but goodie!
Course Salad, Side Dish
Cuisine All-American
Keyword carrots, tomato soup
Prep Time 15 minutes minutes
Cook Time 10 minutes minutes
Total Time 25 minutes minutes
Servings 6 servings
Author Lynn / Turnips 2 Tangerines
- 1 pound fresh carrots, peeled and thinly sliced
- 1/2 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
Peel, slice, and boil carrots in boiling water until crisp tender, not mushy.
Drain. Cool slightly.
In a medium glass bowl, layer carrots and onions.
Mix the remaining ingredients in a medium saucepan.
Bring to a boil and boil 2 minutes. Pour over carrots and onions.
Cover and refrigerate at least 24 hours before serving.