While digging through some recipes searching for a salad to put on my Thanksgiving table, I ran across an oldie but a goody. Mimi’s Copper Penny Carrots. Such pretty fall color and it’s not your everyday salad. I hope you’ll give it a try sometime.
Mimi’s Copper Penny Carrots
2 lbs. carrots, peeled and sliced
1 small bell pepper, thinly sliced
1 medium onion thinly sliced
1 can tomato soup
1/2 cup salad oil
1 cup sugar
3/4 cup apple cider vinegar
1 teaspoon mustard
1 teaspoon Worcestershire sauce
salt & pepper
Cook carrots in salted water until barely tender. Rinse and drain. Layer carrots, peppers and onions in a bowl. Combine the remaining ingredients in a saucepan and bring to a boil, stirring until blended. Pour over carrot mixture and refrigerate several hours. Keeps well in the refrigerator.
Y’all Enjoy! 🙂