Carrot Copper Penny Salad
Carrot Copper Penny Salad Recipe Card Front
Front of the recipe card for Carrot Copper Penny Salad.
There is a notation that the recipe is from Mary Fries.
I haven’t been able to identify who Mary Fries was or how she knew the owner of the recipe box.
Go retro at your next picnic by taking this recipe for a Carrot Copper Penny Salad.
Make it a few days before so the salad marinates well and the carrots are nice and tangy.
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Carrot Copper Penny Salad Recipe
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- 2 pounds carrots, cut into 1/8" slices
- 1 green pepper, sliced in rings
- 1 small sweet onion, sliced in rings
- 1 can tomato soup
- 1 cup sugar
- 1/2 cup oil
- 1/2 cup vinegar
- 1 teaspoon dry mustard
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
- Cook the carrots slightly, drain, and cool
- Mix carrots with peppers and onions
- Mix together soup, sugar, oil, vinegar, dry mustard, Worcestershire sauce, salt, and pepper
- Pour the soup mixture over the vegetable mixture
- Marinade overnight or all day