Copper Penny Salad Recipe

Cooking Directions

• STEP 1.In a pot of boiling water, cook sliced carrots until tender-crisp. Drain and set aside.
• STEP 2.In a bowl, combine cooked carrots, sliced green peppers, and sliced onions.
• STEP 3.In a separate bowl, whisk together sugar, vinegar, ketchup, Worcestershire sauce, and vegetable oil to make the dressing.
• STEP 4.Pour the dressing over the vegetables and toss well to coat. Refrigerate for at least 2 hours before serving.

Storage and Serving

• Copper Penny Salad can be stored in an airtight container in the refrigerator for up to 3 days.
• Stir well before serving to redistribute the dressing.