Copper Pennies

Recipe View In a saucepan, whisk together the condensed tomato soup, sugar, vinegar, and vegetable oil. Bring the mixture to a gentle boil over medium heat, stirring constantly until the sugar is dissolved. (5 minutes)

Recipe View Remove from heat and allow the sauce to cool slightly while preparing the vegetables. (10 minutes)

Recipe View In a large pot, bring water to a rolling boil. Add the sliced carrots and cook until they are just tender-crisp, about 8-10 minutes. Avoid overcooking to maintain a pleasant texture.

Recipe View Drain the carrots immediately and transfer them to a large mixing bowl.

Recipe View Add the chopped onion, diced green bell pepper, and sliced celery to the bowl with the carrots.

Recipe View Pour the slightly cooled tomato soup mixture over the vegetables. Gently toss until all the vegetables are evenly coated in the sauce.

Recipe View Cover the bowl tightly with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 8 hours, or preferably overnight, to allow the flavors to meld and deepen. (8 hours)

Recipe View Before serving, stir the Copper Pennies to redistribute the sauce. Taste and adjust seasonings if needed.