COPPER PENNY SALAD

1 can tomato soup
1 c. sugar
½ c. vinegar
4 lb. carrots, sliced & boiled 10-15 min.
½ c. salad oil
1 t. salt
1 t. dry mustard
1 lg. green pepper, diced
1 lg. onion, cut in thin rings

Combine tomato soup, sugar, vinegar, salad oil, salt & mustard in saucepan and bring to a boil. Pour the hot dressing over carrots, onions & green pepper. Marinate 24 hrs. Serve hot or cold. Salad will keep up to 2 weeks in refrigerator.

Yield 12-16 servings

Linda Jensen