Copper Pennies

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

Copper Pennies {Sweet and Sour Carrot Salad}

Ingredients

• 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