Copper Penny Salad


  • 2 lb. pkg. carrots
  • 1 medium green pepper
  • 1 medium onion
  • 1 can tomato soup
  • 1/2 cup vinegar
  • 1/2 cup vegetable oil
  • Ad
  • 2/3 cup sugar
  • 1 tsp. mustard


Slice carrots and cook till tender, but not completely done. Cut pepper, onion into large pieces and add to drained carrots. Make sauce. Bring to a boil and pour over carrots, pepper, onion and refrigerate overnight.

By Robin from Washington, IA


Copper Penny Salad

Thanks for posting this recipe. I believe it's origins are in the Amish/Mennonite communities. I have made this for years and it is a fabulous side dish. If you/your family do not like green peppers, try using red or yellow bell pepper instead. (01/16/2009)

By Mary

Copper Penny Salad

This is a fabulous side dish. I have been making this for several years and believe it originates from the Amish/Mennonite communities. Try using a red or yellow bell pepper if the green ones are too strong for your tastes. (01/16/2009)

By bakentake


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