Copper Penny Salad - cooking recipe

Ingredients

1 (10.5 oz.) can condensed tomato soup
1 c. sugar
1/2 c. salad oil
1 tsp. salt
1/2 to 1 large onion, thin sliced
1/2 c. vinegar
1 tsp. dry mustard
4 lb. carrots, sliced and cooked tender-crisp
1 large green pepper, diced

Preparation

Combine condensed tomato soup, sugar, vinegar, oil, salt and dry mustard.
In saucepan, bring to a boil.
Pour the hot dressing over vegetables in large bowl; marinate 24 hours before serving. Serve hot or cold.
Stir occasionally.
Serves 12 to 20 people.