Recipes

Copper Penny Salad

February 2, 2021  Online Recipe Guide Avatar
Description This recipe is by Virginia McDowell. Jefferson City, Mo. 1969.
Ingredients
At a glance
Course
Salads
Source
Generations – My Family Cookbook
5 C. sliced, cooked carrots
1 minced onion
1/2 C. oil
2/3 C. sugar
1 tsp. celery seed
1 tsp. Worcestershire sauce
3/4 C. vinegar
1 can tomato soup
1 diced green pepper
1 tsp. salt
1 tsp. mustard
1 tsp. basil leaves
1/2 tsp. pepper
Methods/steps
Cook carrots, last 5 minutes, add onions and green pepper. Drain. In separate pan bring rest ingredients to boiling point. Pour over carrots. Cool and refrigerate.

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