This recipe has become such a reliable standby for me that it's expected and welcomes by my friends. This dish can be served chilled for a salad or warm for a side dish. Either way it's always a hit. This can be made ahead and kept in the refrigerator for a few days.—Agnes Circello, Belle Rose, Louisiana

Copper Pennies

Copper Pennies
Prep Time
20 min
Yield
8 cups
Ingredients
- 2 pounds carrots, cut into 1/4-inch slices
- 1/2 cup vegetable oil
- 1 cups sugar
- 1 large onion, diced
- 1 large green pepper, diced
- 1 can (5-1/2 ounces) tomato juice
- 3/4 cup red wine vinegar
- 1 teaspoon prepared mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt
- 1/4 teaspoon pepper
Directions
- Cook the carrots just until crisp-tender; drain. Combine all remaining ingredients in a large bowl. Add carrots and stir until well mixed. Cover and refrigerate at least 3-4 hours.
- Serve cold as a salad, or warm it and use as a side dish. Store in the refrigerator for up to 2 weeks.
Nutrition Facts
1/2 cup: 144 calories, 7g fat (1g saturated fat), 0 cholesterol, 210mg sodium, 21g carbohydrate (17g sugars, 2g fiber), 1g protein.
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