Copper Pennies

Total Time: 8 hrs 10 mins Preparation Time: 10 mins Cook Time: 8 hrs

Ingredients

• Servings: 12
• 1 cup sugar
• 1 cup vinegar
• 1 cup vegetable oil
• 1 teaspoon dry mustard
• 1 teaspoon worcestershire sauce
• 1 teaspoon salt
• 1 teaspoon fresh coarse ground black pepper
• 1 (10 3/4 ounce) can tomato soup
• 2 lbs carrots, peeled, cooked, and sliced
• 1 medium onion, sliced into rings
• 1 green bell pepper, coarsely chopped

Recipe

• 1 combine the sugar, vinegar, oil, mustard, worcestershire sauce, salt, and pepper in a saucepan over medium heat and bring to a boil. remove from the heat and add the soup. mix the carrots, onion, and bell pepper together in a large glass dish; pour the sauce over the vegetables, stir gently to combine, and refrigerate overnight.
• 2 this salad will keep for up to 6 weeks in the refrigerator.