Copper Penny Salad
-
- 2 lb Cooked Carrots
- 3/4 cup Vinegar
- 1 tsp Prepared Mustard
- 1 Bell Pepper
- 1 cup Sugar
- 1/2 cup Crisco Oil
- 1 Can Tomato Soup
- 1 Chopped Onion
- 1 tsp Lea & Perrins Worcestershire Sauce
- 3 Ribs Chopped (Optional) Celery
*** Mix all ingredients and chill several hours.
Yield: 6 Servings
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Cajun Country -- New Iberia, Louisiana