Copper Penny
Serves: 3
Callie Medhurst
1 January 1970
Based on User reviews:
48
Spice
46
Sweetness
57
Sourness
47
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
910 g
Carrot (sliced)1 stalk
Celery (chopped)1 cup
Vegetable Oil1 cup
Distilled White Vinegar2 cup
White SugarDirections:
1
Bring a pot of water to boil, add carrots and boil until the carrots are just tender, approximately 10 minutes
2
Drain well
3
In a mixing bowl combine the celery, green pepper, carrots and onion
4
Bring tomato soup, oil, vinegar and sugar to a boil
5
Stir well
6
Remove the mixture from the heat and let cool, 10 to 15 minutes
7
Pour the mixture over the vegetables, mix until all of the vegetables are coated
8
Marinate this salad overnight before serving