Salads

Copper Pennies Salad
(Serves 6-8)

• 2 lbs carrots, sliced
• 1 cup celery, chopped
• 1 small green pepper, chopped
• 1 medium onion, cut into thin rings
• ¾ cup sugar
• 10 oz. can tomato soup, undiluted
• ½ cup white vinegar
• ½ cup vegetable oil
• ½ tsp dry mustard
• ¼ tsp pepper

1. 1. Cook the carrots in a small amount of boiling water until they are just tender. Drain them and combine with the celery, green pepper and onion.
2. 2. Sprinkle the sugar over the vegetables and set aside.
3. 3. Combine the soup, vinegar, oil, mustard and pepper in a small saucepan and bring to a boil. Simmer 3-4 minutes. Pour over the vegetables and cool.
4. 4. Place the salad mixture in a tight-lidded container and refrigerate. It will keep for at least one week.