Copper Penny Salad
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Total: 10 minutes
Servings: 6
Ingredients
Export 7 ingredients for grocery delivery
Instructions
Step 1
Whisk together tomato soup, sugar, oil and white vinegar in a large bowl, then season with salt, mustard powder and pepper.
Step 2
Add cooled, cooked carrots, along with onion and bell pepper, tossing to coat everything evenly in sauce.
Step 3
Cover bowl and refrigerate for at least 1 hour, or up to 24.
Step 4
Transfer to serving bowls and enjoy.
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