Marinated Carrots (Copper Penny Salad)
2 pounds carrots , peeled and sliced into coins
1 medium onion, chopped
1 medium green bell pepper, sliced into rings and rings quartered
1/2 cup vegetable oil
1/4 cup vinegar
1 teaspoon Worcestershire sauce
1 (10.5-ounce) can condensed tomato soup
1 cup sugar
1 teaspoon prepared mustard
1 teaspoon salt
1/2 teaspoon pepper
Cook carrots for 3 to 4 minutes in boiling water; they should still be crunchy. Drain and combine with onion and green pepper in a glass dish or large jar. Stir together the remaining ingredients and pour over vegetables. Let stand overnight in refrigerator. Serve cold. Keeps 2 to 3 weeks in refrigerator. Makes 12 servings.
Per serving: 202 calories (41 percent from fat), 9.4 g fat (1 g saturated, 1.7 g monounsaturated), 0 cholesterol, 1.2 g protein, 30 g carbohydrates, 2.7 g fiber, 346 mg sodium.