WebDrain the carrots, add the onion and bell pepper, and set aside to cool. Combine soup, oil, sugar, vinegar, mustard, …
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WebCook for 5 to 8 minutes, or until tender-crisp, stirring occasionally. Stir in the bell pepper and onion. Cook for 1 to 2 minutes. Drain the vegetables well in a colander. …
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WebCombine the sugar, vinegar, oil, mustard, Worcestershire sauce, salt and pepper in a saucepan over medium heat and bring to a boil. Remove from the heat and add the …
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WebYour microwave time may vary. Drain. Place into a medium to large glass bowl and top with the very thinly sliced sweet onion and bell pepper. Toss. Meanwhile, in a medium saucepan, whisk together the …
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WebCook 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 …
WebInstructions. Peel the carrots and cut them into ¼” rounds. Cook the carrots in a small amount of salted water until barely tender, approximately 8 minutes. Cut the onion (s) in half. Thinly slice and …
WebCopper Pennies. Light and refreshing salad that’s great for hot summer nights. This marinated salad has carrots, onion, and green pepper in a marinade composed of tomato soup, oil, apple cider vinegar …
WebBring condensed soup, sugar, vinegar, and oil to a boil in a saucepan. Stir well, remove from the heat, and let cool until needed. At the same time, bring a large pot of water to a boil; add carrots and boil until …
Webdirections. Place cooked, sliced carrots, sliced onions and bell peppers in a large bowl. Mix together tomato soup, Worcestershire sauce, vinegar, salt, pepper, sugar and mustard. …
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WebSet aside. For the sauce, mix everything together over low for five minutes. Then pour over the carrots and mix thoroughly. Add onions and peppers if desired. For …
Webuse steamer bag carrots. use pre chopped onions and peppers. bump up the non starchie vegetables just before serving to add crunchy texture. swap out the carrots for steamed or roasted beets. …
WebCook carrots till done; drain and rinse. Put the carrots, green pepper, and onion in a bowl. In a saucepan mix together the tomato soup, salt, pepper, oil, vinegar, sugar, mustard, and …
WebHeat the soup sauce. 15. Add the tomato soup, sugar, oil and vinegar to a pan and bring to the boil. Stir until the sugar has dissolved and then remove from the heat and leave to cool for 10-15 minutes. 4.
WebHow To Make copper pennies. 1. Place al-dente cooked carrots, uncooked pepper and onion in a large bowl. Set aside. In a saucepan combine remaining ingredients, and heat until blended well and sugar has …
WebHow To Make copper coin salad. 1. Cook carrots in salted water until tender. Drain and cool. Add chopped green pepper and onion. 2. Wisk the dressing ingredients togehter until oil is fully incorporated. 3. Pour …