Copper Penny Salad
8 - 10 carrots, sliced and cooked
2 stalks celery, chopped
1 head cauliflower, cut into flowerets
1 can tomato soup
1/4 cup sugar
1/4 cup vinegar
1/2 cup salad oil
salt and pepper to taste
Combine carrots, celery and cauliflower. Mix remaining ingredients together and pour over vegetables.
Will keep in refrigerator for about a week.
As I promised, I’ve been on the hunt for lots of vegetable and fruit recipes….I came across one for “Copper Penny Salad” in an old cookbook of my grandmother’s. I plucked the raisins out of the recipe (ewwww) and altered the rest of it a little bit.
Carrots are so good for a body (not to mention the lycopenes found in tomato soup)…..so, this one will be a good one to give a try.
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