copper penny carrot salad
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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.
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yield
8 -10
prep time
1 Hr
cook time
20 Min
method
Stove Top
Ingredients For copper penny carrot salad
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2 lbcarrots, peeled & cut into 1/4th inch thick coins
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1 mdsweet green bell pepper, seeded & diced
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1 mdsweet onion, diced
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1 cancondensed tomato soup
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1 csugar
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1/2 capple cider vinegar
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1 tspworcestershire sauce or (or more to suit your taste)
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1/2 tspsalt
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1/2 to 1 tspsalad oil
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1 tspprepared yellow mustard
How To Make copper penny carrot salad
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1In a pan of salted water, cook carrots until tender approximately 20 minutes; drain and set aside.
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2While 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.
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3Add diced green pepper and onion to the drained carrots.
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4Pour prepared sauce over vegetables; mix well.
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5Cover and refrigerate for at least 24 hours before serving. Keeps in the refrigerator for a long time and keeps getting better.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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