Copper Pennies

Marsha Gardner


What a colorful dish to add to any table. My grandmother would love it because it has tomato soup in it and I love it because it is another way to get kids to eat their vegetables.

This salad is very popular at pot luck dinners and I make if for Easter every year. It is refreshing.

★★★★★ 1 vote


2 lb
carrots, sliced
1 medium
onion, purple makes it pretty
1 small
green bell pepper, cut in slices
2 c


1 can(s)
tomato soup
1/2 c
canola oil
1 c
3/4 c
apple cider vinegar
1 tsp
kosher salt
1 tsp
freshly ground black pepper
1 tsp
worcestershire sauce
1 tsp
coleman's dry mustard


1Wash and scrape carrots and cut into 1/4 inch slices. Add water to carrots and cook over high heat for 10 minutes or until carrots are tender.
2While carrots are cooking slice onion and bell pepper, set aside.
Blend tomato soup, oil, sugar, vinegar, salt, pepper, Worcestershire sauce and dry mustard.
4When carrots are done, drain water. Add onion and bell pepper and mix. Pour dressing over mixture. Cover and marinate in refrigerate overnight. Will keep for 2 weeks or more in the refrigerator.

About this Recipe

Course/Dish: Other Salads
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy