Name: Copper Pennies Carrot Salad
Ingredients: 3 pound carrots, peeled and sliced into circles; 1 can tomato soup; 1 cup sugar; 1 cup vegetable oil; 3/4 cup vinegar; 1 tsp salt; 1/2 tsp pepper; 1 tsp dry mustard; 1 medium onion cut into thin strips; 1 green pepper cut into thin strips

Copper Pennies Carrot Salad

Ingredients

3 pounds carrots, peeled and sliced into circles
1 can tomato soup
1 cup sugar
1 cup vegetable oil
3/4 cup vinegar
1 tsp salt
1/2 tsp pepper
1 tsp dry mustard
1 medium onion cut into thin strips
1 green pepper cut into thin strips

Instructions

Boil the carrots for approx. 5 minutes. (they should still be slightly crunchy) Drain and cool. Combine soup, sugar, oil, vinegar, salt, pepper and dry mustard in a blender. Blend on high speed until well combined. This will keep the dressing from seperating. Place carrots, onion, and green pepper in a bowl, pour dressing over all. Refrigerate overnight or several hours before serving.