Copper Penny Salad

Marie Ramsey
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 2 cans carrots
  • 1 can tomato soup
  • 1/2 cup sugar
  • 1/2 cup oil
  • 1/2 cup pepper, chopped
  • 1/2 cup onions, chopped

Drain salad real well. Season with salt and pepper. Let marinate overnight.





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