Edna Brown's Copper Coins
- 1 of 2 Cook carrots in water to cover in large saucepan until almost tender, 8 to 10 minutes; do not overcook (you do not want mushy carrots). Drain, reserving the cooking liquid for soup if desired.
- 2 of 2 Combine cider vinegar, vegetable oil, sugar, mustard, Worcestershire sauce and tomato soup in large bowl. Add carrots; toss to coat. Add green pepper and chopped onion. Cover and refrigerate.
Servings Per Recipe: 12
Per Serving: 75 kcal cal., 13 g carb., 0 mg chol., 1 g pro., 3 g Fat, total, 120 mg sodium