carrot salad aka "copper pennies"

Name: Carrot Salad AKA "Copper Pennies"
Prep time: 30 min
Yield: 12
Ingredients: ## VEGETABLES; 2 pound(s) carrots, peeled and sliced thinly (i use my mandoline for this, watch your fingers!) or use pre-packaged slices of raw carrots found in the produce section; 1 large green bell pepper, chopped or sliced, your preference; 1 large onion, sweet or purple work well, again chopped or sliced to your preference; 2 can(s) whole green beans, drained well; ## MARINADE; 1 can(s) tomato soup, do not dilute!; 1/2 cup(s) vegetable oil; 3/4 cup(s) vinegar, i use white but apple cider would probably be good as well.; 1 cup(s) sugar; 1 teaspoon(s) prepared yellow mustard

(1 RATING)

43 Pinches

Karla Harkins

Saginaw, TX

Updated on Mar 2, 2013

This recipe is very old, my ex-mother-in-law gave it to me in the 70s. It keeps well and serves a lot. We always had it at Easter. This is one of those that gets better after it sits awhile. Be sure to make it at least 1 day before you want to eat it for the best taste. When she got married she had never cooked, but she turned out to do pretty well! She had some good recipes. This was also in the PTA cookbook that they put together as a fund raiser. Lots of good home recipes in that booklet! It was held together with yarn threaded through 2 holes punched in the top of the pages LOL!

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prep time 30 Min

cook time

method ---

yield 12 serving(s)

Ingredients

VEGETABLES
2 pounds carrots, peeled and sliced thinly (i use my mandoline for this, watch your fingers!) or use pre-packaged slices of raw carrots found in the produce section
1 large green bell pepper, chopped or sliced, your preference
1 large onion, sweet or purple work well, again chopped or sliced to your preference
2 cans whole green beans, drained well
MARINADE
1 can tomato soup, do not dilute!
1/2 cup vegetable oil
3/4 cup vinegar, i use white but apple cider would probably be good as well.
1 cup sugar
1 teaspoon prepared yellow mustard

How To Make carrot salad aka "copper pennies"

Step 1

Cook carrots by boiling in water until tender. Drain and cool. Layer in bottom of serving dish followed by green bell pepper, onion and drained green beans.

Step 2

In saucepan (you can use the one you used for the carrots for this, one less pot to wash!) combine marinade ingredients. Bring to a boil and boil 2-5 minutes. Sugar needs to be dissolved completely.
Step 3

Pour marinade over vegetables and cover. Refrigerate 12-24 hours to allow flavors to mingle. Serve cold! Keeps well, too.
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