Copper Pennies

30 years ago, I worked in Highland Mall in Austin.  One of my favorite places to eat was Chicken Revolution in the mall's food court.  They featured rotisserie chicken and this carrot salad that I LOVED.  For years I said I was going to find the recipe and make it, and I finally did this last weekend.  Its more a chilled side dish than a salad and it turned out great!  This is based on Paula Deen's recipe of the same name, with tweaks.

Copper Pennies
1 c. sugar
1 c. white vinegar
1 c. vegetable oil
1 T. grainy mustard
1 T Worchestershire
1 1/2 t. salt
1 t. coarsely ground pepper
1 can tomato soup
2 pounds peeled, sliced, and cooked carrots
1 small onion, chopped
1 small bell pepper, chopped

Cook the carrots gently in a covered pan with a little water and salt until they are just done - about 15-20 min.  Drain and set aside.  Combine sugar, vinegar, oil, mustard, Worchestershire, salt, and pepper in that same saucepan over medium heat and bring to a boil.  Remove from the heat and add the tomato soup.  Mix the onions, peppers, and carrots in a large glass dish and pour the sauce over it all.  Gently stir, cover, and refrigerate overnight.  This salad will keep for up to 6 weeks in the fridge.

We enjoyed this with rotisserie chicken on Sunday for lunch and it was great.  I will definitely make this again for summer days ahead.  It made a lot of marinade/sauce, so when the carrots are gone, I will whisk more grainy mustard into it and finish it up as a salad dressing.  Let me know if you try it!

Gina