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.
Servings 15
Calories 148kcal
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