Copper Pennies
Teresa Ambra
Light and refreshing salad that's great for hot summer nights. This marinated salad has carrots, onion, and green pepper in a marinade composed of tomato soup, oil, apple cider vinegar and other seasonings. It's terrific for potlucks, backyard barbecues and even holiday meals like Easter or Mother's Day.
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Salads and Salad Dressings, Side Dish
Cuisine American
Servings 10
Calories 222 kcal
SALAD: 2 lbs. carrots sliced like pennies 1 medium onion sliced and separated into rings 1 green pepper chopped DRESSING: 1 can tomato soup 1/2 cup salad oil or avocado oil 1/4 cup vinegar (I like apple cider vinegar) 3/4 cup granulated sugar 1 tsp. prepared mustard 1 tsp. worcestershire sauce 1 tsp. Salt and pepper to taste
SALAD: Cook carrots until done; drain.
Place cooked carrots in a bowl, layer a row of onion slices and then green pepper.
Repeat until all the vegetables are used.
NOTE: You can also prepare this a full day in advance. The longer this is marinated the better the taste.
© Can’t Stay Out of the Kitchen
Calories: 222 kcal Carbohydrates: 30 g Protein: 2 g Fat: 12 g Saturated Fat: 1 g Polyunsaturated Fat: 3 g Monounsaturated Fat: 7 g Trans Fat: 0.04 g Sodium: 377 mg Potassium: 498 mg Fiber: 3 g Sugar: 23 g Vitamin A: 15316 IU Vitamin C: 20 mg Calcium: 39 mg Iron: 1 mg
Keyword carrots, salad, side dish