The Monday Recipe Blog

Hello....It's a cold Monday in March - just in time for a Monday recipe...

Dreaming of summer picnics? So am I!

Here is a great salad called Copper Pennies to take along for a meal outdoors. Keep dreaming, and summer will be here before we know it!



(Photo by Simon Howden)


Copper Pennies:

Ingredients:

3 medium onions

2 pounds of carrots – peeled, sliced and cooked

Salt and pepper

1 can Cream of Tomato Soup

¾ c. sugar, or Splenda

½ c. olive oil

¾ c. vinegar

1 t. prepared mustard

1 t. Worcestershire Sauce

Slice the onions and separate into rings. In a large dish, layer the cooked carrots and onions. Sprinkle each layer with salt and pepper to taste.

Mix the rest of the ingredients together and pour this over the carrots and onions.

Cover tightly and refrigerate for 12 hours before serving.

Drain a portion of the dressing from the vegetables and then you can serve it either as a salad on lettuce or as a vegetable.

Try putting your leftover dressing on a tossed salad, it’s pretty good.

This is a nice way to work some fresh vegetables into your diet and make your picnics a little healthier!