Copper Pennies

This carrot salad has a sweet tangy taste and can be made-ahead.

Great for traveling to outdoor picnics, barbeques, family reunions, and potlucks.

Ingredients

•  2 pounds Carrots, cut and cooked until done. Drain
• 1 chopped onion
• 1 chopped bell pepper
• 1/4 cup sugar
• 1/2 cup vinegar
• 1/2 cup vegetable or canola oil
• 1 can Tomato Soup

1. Heat soup and all ingredients (except carrots) until boiling.
2. Remove soup mix and pour over drained carrots.
3. Stir and mix and refrigerate.

tips: This is better if made day before serving.

Keeps several days. Mix several times while in refrigerator. Serve cold.