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Copper Pennies

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Yield: Serves 15-20

A colorful, sweet salad that can be served either hot or cold. It gets better the longer it marinates and will keep well in the refrigerator for a number of days. --The Ram in the Thicket, Wilton, New Hampshire

Ingredients:

  • 5 pounds carrots, peeled, sliced, and cooked al dente
  • 1 cup chopped onions, uncooked
  • 1 cup chopped green peppers, uncooked
  • 2 cups salad oil
  • 1 cup vinegar
  • 2 cups tomato juice or catsup or tomato paste (or a combination)
  • 1-1/2 cups sugar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon prepared mustard

Instructions:

Toss carrots, onions, and green peppers together in a glass or stainless steel bowl. Combine remaining ingredients in a blender, pour over vegetables, and marinate.
Updated Wednesday, August 27th, 2008
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