Copper Penny Salad

• 2 lb. carrots, pared and sliced (about 5 c.)
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 tsp. prepared mustard
• 1/2 c. salad oil (scant)
• 3/4 c. sugar
• 3/4 c. cider vinegar
• 10 3/4 oz. can condensed tomato soup (undiluted)
• 1 c. medium-fine chopped onion
• 1 c. medium-fine chopped green pepper

1. Bring the carrots, with
2. waterto cover, to a boil and boil 5 minutes.
3. Drain
4. and
5. cool.
6. In
7. medium-sized bowl, mix the salt, pepper and mustard.
8. Beat
9. in a little of the oil to blend with the mustard.
10. Add
11. remaining oil and sugar, vinegar and soup and beat againto
12. blend
13. well.
14. Stirtn the cooled carrots, onion and
15. greentepper.
16. Covertightly
17. and
18. chill overnight.takes 12 to 16 servings.

carrots, salt, pepper, mustard, salad oil, sugar, cider vinegar, tomato soup, onion, green pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=698663 (may not work)