Recipes > Salads > VegetableAugust 17, 2010

Copper Penny Salad

Ingredients:

  • 2lbs. carrots
  • 1 onion
  • 1 green pepper
  • 1 can tomato soup
  • 1/4 cup salad oil
  • 1/4 cup vinegar
  • 1/2 cup sugar
  • 1/2 tsp. dry mustard
  • 1 Tbsp. Worcestershire sauce

Directions:

Slice and cook carrots about 15 minutes. Chop onion and pepper fine. Mix soup, oil, vinegar and sugar with spices. Mix all ingredients together and refrigerate overnight in covered container.

By Robin from Washington, IA

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(Archived Aug 17, 2010)Copper Penny Salad

Recipe: Copper Penny Salad

Ingredients

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

Directions

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

Feedback:

RE: 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

RE: 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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