Copper Penny Salad

 An old fashioned carrot salad dating from the 1940's / 50's. 

Serves 5

Image by RitaE (Pixabay)

INGREDIENTS

1 kg carrots, peeled 

1 onion

1 green pepper

1 cup sugar

1 can tomato soup

3/4 cup vinegar

1/2 cup oil 

1 tsp Worcester sauce

1 tsp mustard powder

Salt & Pepper to taste 

METHOD

• Slice the carrots in rings and boil for about 15 minutes or until done. Drain and let cool.
• Slice the onion into rings and cut the green pepper into strips.
• Combine the carrots; onion and green pepper in a bowl. 

Sauce:

• In a saucepan combine the sugar; soup; vinegar; Worcester sauce and mustard.
• Heat to boiling point and stir until sugar dissolves.
• Remove from heat. 
• Pour over vegetables and mix well. Cool down and store in fridge for a couple of hours (overnight is best for flavours to develop).