Copper Penny Salad
|Carrots||2 Pound, sliced|
|Tomato soup||1 Can (10 oz)|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Oil||1 Cup (16 tbs)|
|Vinegar||3⁄4 Cup (12 tbs)|
|Dry mustard||1 Teaspoon|
|Onion||1 Medium, chopped|
|Mushrooms||1 Pound, cut in half|
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 kept refrigerated.