Copper Pennies
Try this old-fashioned copper pennies salad for tender carrot slices, celery, onion, and bell pepper marinated overnight in a sweetened tomato vinaigrette.
- Preparation:
- Cooking:
- Total:
- Serves: 5 persons
Ingredients
- 1(10.5 ounce) can condensed tomato soup
- ⅔cup white sugar
- ½cup distilled white vinegar
- ⅓cup vegetable oil
- 2pounds carrots, sliced
- 1medium onion, chopped
- 1medium green bell pepper, chopped
- 1stalk celery, chopped
Instructions
Step 1
Bring condensed soup, sugar, vinegar, and oil to a boil in a saucepan. Stir well, remove from the heat, and let cool until needed.Step 2
At the same time, bring a large pot of water to a boil; add carrots and boil until just tender, about 10 minutes.Step 3
Drain carrots and transfer to a mixing bowl. Add onion, bell pepper, and celery. Pour soup mixture over vegetables and stir until coated. Cover and refrigerate, 8 hours to overnight, before serving.