Copper Pennies

• 2 pounds fresh carrots (cut in slices and cook in small amount of water to firm tender)
• 1 can Campbell's Tomato Soup
• 1 cup sugar
• 1/2 cup oil
• 1/2 cup vinegar
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 3/4 teaspoon dry mustard
• 1/2 teaspoon celery seed
• 1 large white onion, sliced
• 1 large green pepper sliced

1. Mix soup, sugar, vinegar, oil and spices together with a mixer to beat the oil and vinegar in the soup to make smooth dressing. Drain the cooked carrots, the dressing can be poured over the warm carrots.
2. Add the onion and green pepper last to keep the pepper more crisp.
3. Toss all together lightly.
4. Cover and refrigerate at least over night.
5. These will keep in the refrigerator a couple of weeks.

fresh carrots, campbells tomato soup, sugar, oil, vinegar, salt, pepper, dry mustard, celery, white onion, green pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=86707 (may not work)