Copper Penny Salad
Copper Penny Salad is an moderately easy dinner. Made with 2 lb. carrots, pared and sliced (about 5 c.), 1 tsp. salt, 1/4 tsp. pepper, 1 tsp. prepared mustard and 1/2 c. salad oil (scant), this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
Bring the carrots, with water to cover, to a boil and boil 5 minutes.
Medium-sized bowl, mix the salt, pepper and mustard.
In a little of the oil to blend with the mustard.
Remaining oil and sugar, vinegar and soup and beat again to
Stir in the cooled carrots, onion and green pepper.
Cover tightly chill overnight. Makes 12 to 16 servings.
π· Perfect Pairings
Complete your meal with these
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