Penny Salad

8 ingredients
4 steps

Ingredients

  • 2 lb. carrots
  • 1 small onion
  • 1/2 c. tomato soup
  • 1/3 c. vinegar
  • 1/2 c. sugar
  • 1/4 c. vegetable oil
  • 1 Tbsp. mustard
  • 1 tsp. Worcestershire sauce

Directions

  1. 1
    Slice carrots into coins.
  2. 2
    Cook carrots until firm.
  3. 3
    Drain. Mix remaining ingredients in small saucepan and bring to boil. Cook 2 minutes more and pour over drained carrots while still hot. Place in covered container and store in refrigerator.
  4. 4
    Serve cold.

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