Copper Penny Salad
Copper Penny Salad is an moderately easy dinner. Made with 2 pounds carrots, sliced, 1 can tomato soup, 2/3 cup sugar, 1 cup oil and 3/4 cup vinegar, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
π¨βπ³ Instructions
Cook carrots until just tender and cool.
Mix soup, sugar, oil, vinegar, mustard, pepper and salt.
Place carrots and soup mixture in large bowl.
Add onions, bell pepper and mushrooms. You may add other vegetables such as celery, zucchini, if desired. Refrigerate at least 4 hours.
It's better if left overnight. Will keep 2 weeks if refrigerated.
π· Perfect Pairings
Complete your meal with these
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