Copper Penny Salad

1. 1

   Skin, slice and cook carrots.

2. 2

   Slice onion and leave in rings; cut green pepper into thin strips.

3. 3

   In a bowl have ready and mix together oil, vinegar, salt, pepper, Worcestershire sauce, tomato soup, sugar, onion and pepper.

4. 4

   Put drained carrots into sauce and cover tightly; refrigerate.

5. 5

   Will keep for 3 weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.