Copper Pennies
I like to keep this on hand in the summertime. my kids eat this up!!
Steps
Combine the sugar , vinegar , oil , mustard , worcestershire sauce , salt , and pepper in a saucepan over medium heat and bring to a boil.
Remove from the heat and add the soup.
Mix the carrots , onion , and bell pepper together in a large glass dish.
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.
Ingredients
sugar, white vinegar, vegetable oil, dry mustard, worcestershire sauce, salt, fresh coarse ground black pepper, tomato soup, carrots, onion, green bell pepper