Penny Copper Salad recipe
- 1 can of tomato soup
- 3/4 cup canola oil
- 1 cup sugar
- 3/4 vinegar
- 1 tsp salt
- 1 tsp pepper
- 1 tsp dry mustard
- 10 Rugani carrots, cut julienne style
- 1 large onion, thinly sliced
- 1 large green pepper, cut julienne style
Mix the top seven ingredients together in a bowl Add the sliced onion and green pepper. Place to one side.
Boil the sliced carrots for approximately 10 minutes. They should remain firm to the touch. Drain the carrots and add to the marinade.
Leave in the fridge for at least 24 hours before using.
This salad will only become better over time, so keep some in the fridge as a tasty snack.