Copper Penny Salad

Copper Pennies Salad

Ingredients:

        2 cans sliced carrots drained

        1 medium onion thinly sliced

        1 medium yellow or red bell pepper finely diced     

Marinade Ingredients:

        1 can tomato soup

        1 cup brown sugar

        1 tablespoon soy sauce

        1 tablespoon prepared mustard

        ¾ cup balsamic vinegar

        ½ cup olive oil

Directions:

        Combine all marinade ingredients in large sauce pan and bring to a boil.  Remove from heat.

        Add vegetables and refrigerate for 24 hours