Copper Penny Salad
This recipe is one a church friend brings to our monthly potluck
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INGREDIENTS
Nutrition- 2
- 1
- 1
- 1⁄2cup vinegar
- 1⁄2cup heart healthy canola oil
- 1(14 1/2 ounce) can tomato soup
- 3⁄4cup sugar
- 1teaspoon dried mustard
- 1tablespoon Worcestershire sauce
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DIRECTIONS
- cook carrots 5 minutes.
- drain and cool.
- add everything else and mix well.
- serve chilled.
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