Copper Penny Salad

9 ingredients
2 steps

Ingredients

  • 2 lb. carrots, cooked and sliced or 2 (1 lb.) cans
  • 1 green pepper, sliced
  • 1 large onion, sliced
  • 1 (10 oz.) can tomato soup
  • 1 c. sugar
  • 3/4 c. vinegar
  • 1 tsp. prepared mustard
  • 1 tsp. Worcestershire sauce
  • 1/2 c. oil

Directions

  1. 1
    Combine vegetables in large bowl. Combine remaining ingredients. Pour over vegetables. Toss lightly.
  2. 2
    Refrigerate several hours before serving.

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