Carrot Salad AKA "Copper Pennies"

Carrot Salad Aka Copper Pennies Recipe

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Karla Harkins

By
@Karla_Harkins

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!

Rating:
★★★★★ 1 vote
Serves:
12
Prep:
30 Min
Cook:
24 Hr

Ingredients

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VEGETABLES

2 lb
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 c
vegetable oil
3/4 c
vinegar, i use white but apple cider would probably be good as well.
1 c
sugar
1 tsp
prepared yellow mustard

How to Make Carrot Salad AKA "Copper Pennies"

Step-by-Step

  • 1Cook 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.
  • 2In 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.
  • 3Pour marinade over vegetables and cover. Refrigerate 12-24 hours to allow flavors to mingle. Serve cold! Keeps well, too.

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