Copper Penny Salad - Blast From the Past

In today's Blast From the Past, Paula cooks up an old but tasty recipe that's a salad with a tasty marinade to compliment. Be sure to give it a try! Enjoy Y'all! Ingredients: 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 oz) can tomato soup 2 lbs peeled, cooked, and sliced carrots 1 medium sliced into rings onion 1 coarsely chopped green bell pepper Preparation: 1. Combine the sugar, vinegar, oil, mustard, Worcestershire sauce, salt and pepper in a saucepan over medium heat 2. Bring to a boil 3. Remove from the heat and add the soup 4. Mix the carrots, onion and bell pepper together in a large glass dish 5. Pour the sauce over the vegetables 6. Stir gently to combine, and refrigerate overnight 7. This salad will keep for up to six weeks in the refrigerator For more great recipes visit pauladeen.com