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Carrot Salad (aka Copper Pennies)
3 pounds carrots, peeled and sliced into circles
1 can tomato soup
1 cup sugar
1 cup vegetable oil
3/4 cup vinegar
1 tsp salt
1/2 tsp pepper
1 tsp dry mustard
1 medium onion cut into thin strips
1 green pepper cut into thin strips
Boil the carrots for approx. 5 minutes. (they should still be
slightly crunchy) Drain and cool. Combine soup, sugar, oil, vinegar,
salt, pepper and dry mustard in a blender. Blend on high speed
until well combined. This will keep the dressing from seperating.
Place carrots, onion, and green pepper in a bowl, pour dressing
over all. Refrigerate overnight or several hours before serving.
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Copper Pennies 01