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



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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


  • 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.

Printable Recipe Card

About Copper Pennies

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

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