Salad

Marinated Carrots (Copper Penny Salad)

From Linda Cicero’s Cook’s Corner Column

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.

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