Cold Carrot Copper Pennies

Recipe by Kim D.
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READY IN: 8hrs
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place cooked, sliced carrots, sliced onions and bell peppers in a large bowl.
  • Mix together tomato soup, Worcestershire sauce, vinegar, salt, pepper, sugar and mustard.
  • Pour over carrots and mix well.
  • Refrigerate over night.
  • Keeps in the refrigerator for 2-3 weeks.
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