Copper Pennies

From Best Recipes from New England Inns

Salads Recipes | Sauces, Salad Dressings Recipes

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

• 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

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.

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