Copper Pennies is a delightful recipe has been in my repertoire for years. Cooked carrots, onions, and green peppers are laced with a tasty marinade using tomato soup, oil, apple cider vinegar and seasonings. It’s a nice refreshing salad that’s great for potlucks or anytime you’re grilling out during the summer.
You can make the salad early in the day or even the day before and allow the marinade to do its work. We like this salad in the summer so you don’t have to heat up the kitchen during our hot Texas summer days. It also lasts several days in the refrigerator.
The first time I made this recipe was in the 1980s. I thought the name for the recipe was odd but I tried it anyway since it came from a good friend who was a fabulous cook. I thought it was wonderful. Then in the 90s I remember going over to a friend’s house for lunch one Sunday after church and this was one of several salads the hostess had on the menu.
She called her recipe Copper Carrots. Regardless of what you call it, this delicious side dish is a keeper. Plus, after the carrots are cooked, it only takes another ten minutes to finish making the recipe.
I was making a triple batch of this recipe for a huge potluck celebration at our church this past Sunday. I had several people tell me how much they enjoyed this recipe after they tried it. If you need to make a salad for a potluck sometime, and don’t have a lot of money on hand, this recipe is quite economical, too.
If you like marinated carrots, you’ll love this recipe. If you’ve never tried carrots this way before, go ahead and give them a try. It’s a great way to use up garden produce, too. You’ll find the flavors are just awesome.
Copper Pennies is a light and refreshing marinated salad.
Carrots, onion slices, and green pepper are marinated in a tasty dressing starting with tomato soup.
This is a great salad for hot summer nights.
Here’s what I did.
Peel and slice carrots into thin slices. Boil and cook carrots about 15-20 minutes or until fork tender. Drain.
Add onion sliced and separated into rings.
Add diced green pepper.
Make dressing: You will need oil, apple cider vinegar, tomato soup, mustard powder, worcestershire sauce, sugar, salt and pepper.
Place all ingredients in a mixing bowl and whisk to combine.
Here, I’ve stirred the dressing ingredients.
Pour marinade over veggies. Stir ingredients to combine. Refrigerate overnight.
Here’s a serving of Copper Pennies. This is such a nice luncheon salad.
Here’s the recipe.
(Recipe adapted from Joyce Martin, Greater Boston Baptist Association, Sudbury, MA)
- 2 lbs. carrots, sliced like pennies
- 1 onion, sliced and separated into rings
- 1 green pepper, chopped[br]
- 1 can tomato soup
- ½ cup salad oil
- ¼ cup vinegar (I like apple cider vinegar)
- ¾ cup sugar
- 1 tsp. mustard
- 1 tsp. Worcestershire sauce
- Salt & pepper to taste
- Cook carrots until done.
- Place cooked carrots in a bowl, layer a row of onion slices and then green pepper.
- Repeat until all the vegetables are used.
- Mix dressing ingredients.
- Pour over carrots and let stand overnight.
- Stir before serving.
If you like carrots this is a great way to prepare them and it’s a great way to use up garden produce. The marinade is really delicious.
Love these carrots!
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