Copper Carrot Pennies

 Ingredients:

  • 2 lb carrots, scraped and sliced
  • 1 medium onion, sliced
  • 1 small green pepper, sliced
Dressing Ingredients

  • 1 can tomato soup
  • 1 c. sugar
  • 3/4 c. cider or wine vinegar
  • 1 t. prepared mustard
  • 1 t. Worcestershire Sauce
  • 1/2 t. salt
  • 1/4 t. pepper
Instructions

  1. Cook carrots until crisp-tender.  Do Not Overcook!  Drain well and cool.
  2. Combine dressing ingredients; beat until smooth.
  3. Separate onion slices and green pepper into rings.  Alternate layers of carrots, pepper rings and onion rings in a bowl.
  4. Pour dressing over the vegetables and refrigerate until ready to serve.
This salad keeps beautifully for at least two weeks.

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