Copper Penny Salad (a.k.a. Carrot Salad)


3 cups sliced carrots
2 medium onions, finely sliced into rings (can be white or red)
1 green pepper, finely sliced (optional)
1 can condensed tomato soup
1/2 cup oil
3/4 cup brown Sugar
1 tsp Worcestershire Sauce
1 tsp mustard
Salt and Pepper to taste


Blanche carrot slices until fairly soft but not mush (approx. 10 minutes depending on the thickness). Place the blanched carrots, onion and pepper together in a bowl and mix well.

Mix the remaining ingredients into a small bowl. Pour the liquid over the carrot/onion mixture and toss well to blend. Store, covered, in the fridge until ready to serve.

NOTE: This salad is best made the day before you plan to eat it, so that it has time to marinade and for the flavours to develop fully.

Here's a copy of the original recipe which was printed
in an old newspaper. As you can see, there haven't
really been too many changes.

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