“Caroline’s Golden Pennies Salad”
2 lbs of raw carrots, sliced in rings
1 green bell pepper, sliced
1 large white onion sliced in rings
1 (10.75 once) can condensed tomato soup (no water added)
1/2 cup of vegetable oil
3/4 cup of distilled white vinegar
1/4 cup of granulated sugar
Salt and black pepper to taste
Bring a pot of salted water to boil, then add washed sliced carrots and cook until they are tender (not soft) approximately 10 minutes. Drain well and cool in a bowl.
Mix rest of the ingredients and bring to a boil. Stir well. Then add the carrot while liquid is hot. Mix all of the vegetables until coated. Cover and refrigerate to allow flavors to marinate.
Can be served as a cold side salad dish. Store in refrigerator for up to 2 weeks, if you still have leftovers.
Till Next Time…….
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