Talk about easy! This recipe makes a colorful salad for your dinner. One of my favorites.
COPPER PENNIES
1 pound carrots (slice, cook, and cool)
1 medium onion, diced
1 large green pepper, diced
1 can tomato soup
1/4 Cup vinegar
1/4 Cup salad oil
3/4 Cup sugar
1 teaspoon mustard
dash of Tabasco sauce
salt and pepper to taste
Mix together and pour over carrots, onion and green pepper. Refrigerate overnight.
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