Copper Pennies Recipe

• In a medium sauce pan, boil carrots for 5-10 minutes or until they reach a crisp-tender state. Drain carrots.
• Combine the sugar, vinegar, oil, mustard, Worcestershire sauce, salt, and pepper in a saucepan over medium heat. Bring to a boil. Remove from heat and add the tomato soup.
• Mix the carrots, onion, and bell pepper together in a large serving dish and pour the sauce over the vegetables. Stir gently to combine and refrigerate overnight.

*This salad will keep for up to 6 weeks in the refrigerator.