A Copper Penny for Your Thoughts
I remember the first time I had this salad. I was going through a bad patch in my first marriage and a friend from church invited me to join her in a visit with a well-known counselor. We sat and talked the whole morning (a very emotional time!) and then we sat down to lunch. She had made Copper Penny salad and it was love at first taste! This recipe always reminds me of a time of healing and comfort. So I post it in hopes it will do the same for you!
Copper Pennies
2 lb Carrots
3/4 cup Vinegar
1 T. Worcestershire sauce
1 Chopped onion
3/4 cup Sugar
1 t. Prepared mustard
1 Can tomato soup
1 Chopped green pepper
1 t. Salt
Pare carrots, slice in thin (one-eight to one-quarter inch pieces), cook and drain. Mix the sugar, vinegar, worcestershire sauce, mustard, soup, salt and oil together in a large bowl, making sure the sugar is completely dissolved. Add this mixture to the carrots. Allow to cool. Add onions and peppers to cool mixture. Refrigerate.