Craig, from Rosebank...
Copper Penny Salad
This is an easy salad to prepare and you can make it a day before eating and it will taste even nicer marinating in the fridge!
1 Votes
Since September 2nd
Ingredients
- 1 kilogram cooked carrots
- 1 onion
- 1 green pepper
- 2 cups celery
- Parsley
- 1 x 420 gram tin tomato soup (make sure it's a good brand)
- 1 cup sugar
- salt and pepper
- 1/2 cup oil
- 1/2 cup vinegar
- 1 teaspoon mustard
Directions
- Make sure carrots are sliced into circles before cooking. (Leave until cool - but not soft) add one finely chopped onion, 1 green pepper - chopped and and 2 cups of chopped celery and some parsley for garnish.
- For the sauce combine tomato soup, sugar, salt and pepper (pinch), oil, vinegar and mustard. Warm through to dissolve the sugar, cool and then add to the carrot mixture.
| Serves | Cooking Time | Prep Time |
|---|---|---|
| 8 | 20 minutes | 15 minutes |
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