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Copper Pennies Salad recipe

This salad gets its name from the coin-likeappearance of the sliced, marinated carrots.

Recipe: Copper Pennies Salad

2 pounds carrots, sliced crosswise andcooked until crisp-tender
1 small green pepper, sliced into rings
1 small onion, sliced and separated into rings
1 (10-ounce) can condensed tomato soup
1/2 cup vegetable or olive oil
1 cup granulated sugar
3/4 cup cider vinegar
1 tablespoon Worcestershire sauce
1 teaspoon prepared mustard

  • Combine carrots, green pepper, and onionin a large bowl.
  • In a medium bowl, combine soup, oil, sugar,vinegar, Worcestershire sauce, and mustard.
  • Pour soup mixture over vegetables; tosswell to coat. Refrigerate for several hours or overnight, stirringseveral times.

    Makes 8 servings.

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  • Comments

    1 Comment


    This has been a family favorite for years. The key to this recipe is not overcooking the carrots and allowing the entire salad to marinate for at least 12 hours. For a spectacular presentation when serving, garnish the top with rings of each color of bell pepper and rings of onion. Serve alone or over a bed of lettuce.

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