Saturday, April 6, 2013

Copper Penny Salad

I have decided to make a change to my blog and not post my recipes with the step-by-step pictures, as in my previous recipe post. I will provide a picture of the ingredients needed to prepare the recipe, the recipe and a picture of the recipe after I have prepared it.

 I made this salad as part of my Easter dinner for my family. I first tried this salad for dinner at my sisters home. I really enjoyed it and ask her to share the recipe with me. It can be served heated or chilled. We have only tried it chilled. I used the pre-cut carrot chips to save time.
Copper Penny Salad
1 pound carrots , cleaned, sliced and cooked (I used the pre-cut carrot chips to save time)
1 onion, chopped
1 sweet green pepper, chopped
1 can tomato soup
1/4 cup vegetable oil
1/4 cup white vinegar
3/4 cup sugar
1 teaspoon Worcestershire sauce
1 teaspoon prepared mustard
3 dashes hot pepper sauce
salt and pepper to taste

In a medium bowl add carrots, onions, and green pepper; set aside. In a small bowl combine the remaining nine ingredients. Mix well and pour over vegetables. Stir well to coat vegetables. Refrigerate overnight, stirring several times before serving. Or heat and serve, if desired

* Recipe Source: My Sister Denise *

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