Copper Penny Salad
"This recipe is from my Great Aunt Bernice who is no longer with us. I wanted to post the recipes I had in my grandmother's cookbook so they wouldn't get lost."
- Ready In:
- 20mins
- Ingredients:
- 8
- Serves:
-
4-6
ingredients
- 2 (12 ounce) cans carrots, sliced and drained
- 1 green pepper (cut in rings or strips)
- 1 (12 ounce) can tomato soup
- 1⁄2 cup oil
- 3⁄4 cup vinegar
- 1 teaspoon mustard
- 1⁄2 cup sugar
- salt and pepper, to taste
directions
- Combine ingredients in large bowl and marinate overnight.
- Drain any excess juices and serve.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
litldarlin
Merrillville, Indiana
Love to try different recipes that I've never done before. Nothing to spicy or exotic and if I have all the ingredients I will try to make it. I love this website and all the different chefs on here. I also like to tweak my own recipes that I've posted after I read other chefs tweaks of my recipes. It helps me to be a lot more courageous in trying new recipes on myself. Thank you to all the chefs on Food.com
