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

How to Make Copper Pennies


  1. Wash 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.
  2. While carrots are cooking slice onion and bell pepper, set aside.
    Blend tomato soup, oil, sugar, vinegar, salt, pepper, Worcestershire sauce and dry mustard.
  4. When 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.

Printable Recipe Card

About Copper Pennies

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

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