Copper Pennies
Recipe courtesy Paula Deen
1 cup sugar
1 cup white vinegar
1 cup vegetable oil
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
1 teaspoon salt
1 teaspoon coarsely ground black pepper
1 (10 3/4-ounce) can tomato soup
2 pounds carrots, peeled, cooked, and sliced
1 medium onion, sliced into rings
1 green bell pepper, coarsely chopped
Combine the sugar, vinegar, oil, mustard, Worcestershire sauce, salt, and pepper in a saucepan over medium heat and bring to a boil.
Remove from the heat and add the soup.
Mix the carrots, onion, and bell pepper together in a large glass dish; pour the sauce over the vegetables, stir gently to combine, and refrigerate overnight.
This salad will keep for up to 6 weeks in the refrigerator.
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