Copper Carrots

Copper Carrots

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Mary Beth Cauthen


This recipe comes from a dear little friend, Eleanor Hoyt, also known as "Yadi", who passed away last year. It is an old favorite of great Southern cooks like Yadi was...


★★★★☆ 2 votes

20 Min
25 Min


  • 2 lb
    carrots, sliced
  • 1 small
    green pepper, chopped
  • 1 medium
    sweet onion, chopped
  • 1 can(s)
    campbell's tomato soup
  • 1/2 c
    vegetable oil
  • 1/4 c
  • 1 c
  • 1 tsp
    yellow mustard
  • 1 tsp
    worcestershire sauce
  • 1/4 tsp
  • 1/4 tsp

How to Make Copper Carrots


  1. Clean, slice and cook carrots until barely tender. Drain.
  2. Combine soup, oil, vinegar, sugar and remaining ingredients in saucepan and heat until sugar is completely dissolved.
  3. In large bowl, alternate layers of carrots, peppers and onions. Pour hot liquid over all and marinate for 24 hours in refrigerator. Serve cold. Will keep for two weeks in fridge.

Printable Recipe Card

About Copper Carrots

Course/Dish: Other Salads

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