Copper Coins

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
YIELD: 1 salad
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Clean and peel carrots and cut into ¼” coins. Cook until tender but still crisp, about 10 minutes. Drain and place half of the carrots in a large, deep, buttered casserole.
  • Top with onion, green pepper, pimento, and parsley. Add remaining carrots.
  • Melt butter in saucepan. Add sugar, vinegar, soup, salt, and dry mustard. Add the pimentos and salt if you choose. Bring to boil and cook 2-3 minutes. Pour over carrots.
  • Refrigerate 24 hours.
  • To serve, heat in oven for 40 minutes at 350 degrees.
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