Copper Penny Salad from Thelma Hemphill
Posted May 20, 2012 by
Servings:

Ingredients

  • 2 90s
  • 1
  • 1/2
  • 1 3/4
  • 1/2 86
  • 3/4 86
  • 1 82

Directions

Wash & cut carrots in round circles & cook carrots till tender in salt water. Drain well. Cut onion and green pepper in circles.  Mix rest of ingredients in separate container. Pour over carrots, onions, & green peppers. Let stand over night in refrigerator.