Copper Penny Carrots

1. 1

   Bring the first 6 ingredients to a boil.

2. 2

   Let cool.

3. 3

   Cook carrots in salted water until tender-crisp.

4. 4

   Rinse in ice water. Arrange layers of carrot, peppers and onions in tightly sealed container.

5. 5

   Pour dressing over vegetables.

6. 6

   Seal tightly. Refrigerate for several hours or overnight.

7. 7

   Will keep for weeks. Liquid may be drained and used as a salad dressing.

* Per serving · 4 servings · Values may vary.

No additional tips available.