Recipe: Copper Penny Salad

Jeanne Cluts has worked in the Don Ayres office for more than 10 years, and she also happens to be a pretty phenomenal cook! Every so often, Jeanne passes along one of her amazing recipes. Here, she shares a great recipe for Copper Penny Salad.

Ingredients:
5 cups carrots
1 can undiluted tomato soup
1 c. sugar
2/3 c. vinegar
1/2 c. oil
1 onion, chopped
1 tsp. worcestershire sauce
1 green pepper, chopped
1 tsp. mustard
1 tsp. salt
dash of pepper

To prepare:
Slice carrots. Boil partially (carrots should be three-quarters or more done). Meanwhile, mix remaining ingredients in a large bowl. Marinate carrots overnight.

Tips: This salad can be made with frozen, sliced carrots. Just thaw the carrots and place them in the marinade — there is no need to cook.

Also, this salad keeps well in the refrigerator, so it can be made ahead of time.