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copper penny salad
4.4
(27)
Recipe Saved
Recipe Saved
Total: 10 minutes
Servings: 6
Ingredients
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Instructions
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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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