Copper Pennies Carrot Salad
Ingredients
- 3 pound carrots, peeled and sliced into circles
- 1 can tomato soup
- 1 cup sugar
- 1 cup vegetable oil
- 3/4 cup vinegar
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp dry mustard
- 1 medium onion cut into thin strips
- 1 green pepper cut into thin strips
Instructions
Boil the carrots for approx. 5 minutes. (they should still be slightly crunchy) Drain and cool. Combine soup, sugar, oil, vinegar, salt, pepper and dry mustard in a blender. Blend on high speed until well combined. This will keep the dressing from seperating. Place carrots, onion, and green pepper in a bowl, pour dressing over all. Refrigerate overnight or several hours before serving.