Carrot Salad

(Copper Pennies)

2 Lbs. Carrots

1 medium onion, slivered

1 medium green pepper, slivered

1 can tomato soup

½ cup oil

¾ cup vinegar

¾-1 cup sugar

1 tsp. Worcestershire sauce

1 tsp. Dry Mustard

½ tsp. Celery seed (optional)

½ tsp. Mustard seed (optional)

Prepare dressing in jar with tight-fitting lid, shake well. Peel carrots (if using baby carrots wash/trim ends). Slice into ¼” rounds. Cook in salted water until JUST crisp-tender. Drain carrots well. Pour dressing over warm carrots. Add onion & green pepper. Chill 24 hours, stir occasionally. Will keep up to 3 weeks.

You can search online and find recipes for this using tomato sauce instead, but this is the one I have had for 30 years and it's the best I have tasted. It sprang from the 'old' homemade french dressing recipe I am sure.

Dede