Copper Coin Salad

1. 1

   Peel carrots; slice in 1/4-inch rings.

2. 2

   Cook or steam until tender-crisp; drain.

3. 3

   Combine soup, salad oil, sugar, vinegar, salt, dill seed and pepper in saucepan; bring to a boil to dissolve.

4. 4

   In 1/4 cup of water, dissolve 1 envelope gelatin and stir into hot soup until melted.

5. 5

   In 2-quart container, combine carrots, green pepper and onion.

6. 6

   Pour soup mixture over vegetables; mix well and let stand overnight.

No additional tips available.