COPPER PENNY CARROT SALAD

Copper Penny Carrot Salad Recipe

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Teresa G

By
@barefootgal

This recipe was a favorite of my parents. At the bottom of the handwritten recipe, my Dad wrote, "(Let it) set for 24 hours as you can keep it as long as you want, the longer the better." If you can't tolerate green peppers, you may use sweet red bell pepper instead. Makes a great side dish for Easter, and it travels well for potlucks and pinics.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
8-10
Prep:
1 Hr
Cook:
20 Min
Method:
Stove Top

Ingredients

  • 2 lb
    carrots, peeled & cut into 1/4th inch thick coins
  • 1 medium
    sweet green bell pepper, seeded & diced
  • 1 medium
    sweet onion, diced
  • 1 can(s)
    condensed tomato soup
  • 1 c
    sugar
  • 1/2 c
    apple cider vinegar
  • 1 tsp
    worcestershire sauce or (or more to suit your taste)
  • 1/2 tsp
    salt
  • 1/2 to 1 tsp
    salad oil
  • 1 tsp
    prepared yellow mustard

How to Make COPPER PENNY CARROT SALAD

Step-by-Step

  1. In a pan of salted water, cook carrots until tender approximately 20 minutes; drain and set aside.
  2. While carrots cook, make the sauce by combining one can of condensed tomato soup, 1 cup sugar, 1/2 cup vinegar, worcestershire sauce, salt, salad oil and mustard (Dad's instructions say, "Mix and beat good.") Set aside.
  3. Add diced green pepper and onion to the drained carrots.
  4. Pour prepared sauce over vegetables; mix well.
  5. Cover and refrigerate for at least 24 hours before serving. Keeps in the refrigerator for a long time and keeps getting better.

Printable Recipe Card





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