Copper Penny Carrots

Name: Copper Penny Carrots Recipe
Yield: 12
Ingredients: Tomato Soup 1 can (10.75 oz); *Canola Oil 1/2 cup; *white vinegar 3/4 cup; Lea & Perrins Worcestershire Sauce 1 tsp; Pepper black 1 tsp; Granulated Sugar 1 cup; Salt 1 tsp; *Dry Mustard 1 tsp; *can sliced carrot 4.5 cups (3 Cans)

(1)

Number of Servings: 12

Ingredients

Tomato Soup, 1 can (10.75 oz) *Canola Oil,1/2 cup *white vinegar,3/4 cupLea & Perrins, Worcestershire Sauce, 1 tsp Pepper, black, 1 tsp Granulated Sugar, 1 cup Salt, 1 tsp *Dry Mustard, 1 tsp *can sliced carrot, 4.5 cups (3 Cans)

Directions

Mix all ingredients in a bowl and add carrots and cover. Let chill in refrigerator for a few hours before serving.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 183.4
Total Fat: 9.2 g
Cholesterol: 0.0 mg
Sodium: 616.5 mg
Total Carbs: 24.8 g
Dietary Fiber: 1.9 g
Protein: 0.4 g

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