Copper Penny Salad
|Carrots||10 Large, peeled and sliced crosswise 1/2 inch thick to make 5 cups|
|Condensed tomato soup||10 3⁄4 Ounce, undiluted (1 Can)|
|Sugar||1 Cup (16 tbs)|
|Red wine vinegar||3⁄4 Cup (12 tbs)|
|Olive oil/Vegetable oil||1⁄4 Cup (4 tbs)|
|Sweet green pepper||1 Large, chopped to make 1 cup|
|Yellow onion||1 Medium, chopped to make 1 cup|
|Worcestershire sauce||1 Teaspoon|
|Dijon mustard||1 Teaspoon|
1. Half-fill a medium-size saucepan with water and bring to a boil over high heat. Add the carrots, lower the heat, and simmer for 5 minutes or just until crisp-tender.
2. Drain, rinse with cold water, and drain again. Transfer to a large bowl and stir in the remaining ingredients. Cover and refrigerate overnight, stirring 2 or 3 times. (This salad keeps for up to 7 days in the refrigerator.) Serve with Lamb Chops with Mint.