Copper Penny Salad
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Copper Penny Salad
This is one of my favorite salads to make during the summer. I especially like to make this during camping season.
Cut 5 cups carrots into thin slices and boil until just tender, about 5 minutes. Drain. Mix the marinade, which is made by thoroughly mixing soup, oil, sugar, vinegar, sauce, mustard, salt and pepper. I like to heat mine until sugar is dissolved and then let cool.
Put carrots, sliced onion, celery and pepper in large bowl or plastic pail. Pour marinade over. Refrigerate overnight before using. Will keep 2 weeks or longer when covered in refrigerator
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Source: Dawn/Baking Beauty
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