Salads:

Copper Pennies Salad

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Ingredients

2 pounds carrots, sliced into 1/4-inch rounds
2 medium onions, sliced and separated in rings
1 medium green pepper, cut into thin strips
Marinating Sauce:
1 can (10-1/2 ounces) condensed tomato soup
1/4 cup vinegar
2/3 cup sugar
1/2 cup cooking oil
1 teaspoon Worcestershire sauce
1 teaspoon prepared mustard
1/2 teaspoon salt

Instructions

Cook carrots until tender and drain. Combine with raw onion and green pepper. Mix sauce ingredients and pour over vegetables; cover. Marinate several hours or overnight in refrigerator. Before serving drain sauce from vegetables. Serves 12. (Marinade can be reused.)

Rita Anderson
Rock Island