Copper Pennies

My kind of Salad!!

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2 lbs carrots

1 small green pepper, chopped

1 medium onion, cut into rings

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Slice carrots into 1/4 inch slices cook in until tender crisp maybe 5 - 10 min.

Drain and cool then add green pepper & onion.

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DRESSING

(this is enough for 4 pounds of carrots)

1 can tomato soup

1/2 cup vegetable oil

1 cup sugar

3/4 cup vinegar

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Combine the dressing ingredients in a small pot, boil for 3 min. then cool.

Pour liquid mixture over cooled carrots/green pepper/onion mix. Mix lightly

and let stand overnight. Stir a few times while it's marinating.

This tasty salad keeps very well for several days.

It does not 'taste like tomato soup'.

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