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copper pennies carrot side dish on spoon.
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Copper Pennies Recipe

This marinated carrot salad is a vibrant side dish featuring crispy carrot slices, tangy onions, and colorful peppers all tossed in a sweet and sour tomato dressing.
Course Salad, Side Dish
Cuisine American
Keyword carrots, vegetables
Prep Time 20 minutes
Marinating Time 4 hours
Total Time 4 hours 20 minutes
Servings 15
Calories 148kcal
Author Sara Garska
Cost $8.00

Equipment

  • medium saucepan
  • large mixing bowl
  • Glass or metal bowl for marinating

Ingredients

  • 2 pounds carrots peeled and sliced
  • 1 onion chopped
  • 1 green bell pepper chopped
  • 1 can condensed tomato soup
  • 3/4 cup white vinegar
  • 3/4 cup sugar
  • 1/2 cup light oil
  • 1 teaspoon dry mustard
  • 1 teaspoon Worcestershire sauce

Instructions

  • Peel and slice the carrots into ¼ inch slices. Add to a medium saucepan with about a cup of water.
  • Simmer carrots for about 12 minutes or until fork tender but not falling apart. Do not boil.
  • While the carrots are cooking prepare the rest of the recipe.
  • Into a large mixing bowl add the tomato soup, vinegar, sugar, oil, mustard, and Worcestershire sauce. Wisk until smooth.
  • Chop the onion and pepper and add to the bowl of sauce.
  • Drain cooked carrots and add to bowl. Stir gently to combine.
  • Transfer to glass or metal bowl and refrigerate for at least 4-12 hours

Notes

Nutrition information is an estimate only.

Nutrition

Calories: 148kcal | Carbohydrates: 20g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 122mg | Potassium: 333mg | Fiber: 2g | Sugar: 15g | Vitamin A: 10210IU | Vitamin C: 13mg | Calcium: 27mg | Iron: 0.4mg