Copper Pennies

Copper Pennies Recipe

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Deanna Rodgers


When I used to work at a local restaurant they had a dish on the salad bar very much like this one. It makes a great side especially in the summer. Very easy to put together and will keep in refrigerator a long time.

★★★★★ 1 vote
24 Hr 30 Min


1 can(s)
tomato soup
3/4 c
apple cider vinegar
1 c
1 tsp
worcestershire sauce
1 tsp
1 tsp
yellow mustard
1 large
green bell pepper, chopped
1 stalk(s)
celery, sliced thin
1 medium
onions, vidalia, peeled, thinly sliced
2 c
carrots, sliced and cooked ( can use canned, see note)


1Slice and cook carrots in small amount of water until tender. Drain. Combine all vegetables in bowl.

Note: If using canned carrots use 3, 16 oz. cans, drain well. Add to other vegetables after the dressing has been added , mix carrots in gently so not to break them up.
2In a medium sauce pan over medium heat combine tomato soup, vinegar, Worcestershire sauce , sugar, mustard, salt and pepper. Heat and stir until sugar melts and ingredients are thoroughly combined. Pour over vegetables, gently mix. Cover and place in refrigerator at least 24. Stir occasionally.

About Copper Pennies

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