Title: Copper Penny Salad
Categories: Salads
Yield: 1 Servings

5 c Cooked carrots; sliced
1 Minced onion
1/2 c Oil
2/3 c Sugar
1 ts Celery seed
1 ts Worcestershire sauce
3/4 c Vinegar
1 cn Tomato soup
1 Diced green pepper
1 ts Salt
1 ts Mustard
1 ts Basil leaves
1/2 ts Pepper

Cook carrots, last 5 minutes, add onions and green pepper. Drain. In
separate pan bring rest ingredients to boiling point. Pour over carrots.
Cool and refrigerate. busted by sooz
Posted to recipelu-digest Volume 01 Number 174 by James and Susan Kirkland
on Oct 28, 1997