Copper Penny Salad
Ingredients (1.5 kilo)
| Amount | Measure | Name |
|---|---|---|
| 1.00 | kg | Carrots |
| 300.00 | g | Onions |
| 200.00 | g | Pepper, green |
| 40.00 | g | KNORR Tomato Soup 4 x 27L |
| 250.00 | ml | Water |
| 180.00 | g | FINE FOODS Vinegar Sachets 4 x 250 x 7g |
| 66.00 | ml | KNORR Worcester Sauce 6 x 2L |
| 125.00 | ml | Oil, Sunflower |
| 200.00 | g | Sugar |
| 3.00 | g | KNORR Aromat 6 X 1kg |
Preparation
1. Cut the carorts into rings and par- boil, drain, refresh with ice and water and leave to cool.
2. Mix all the remianing ingredients together and boil for 2 minutes.
3. Pour the mixture over the carrots, mix gently, set aside and cool.
4. Keep refrigerated in a sealed container.
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