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–+ servings

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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Salads and Salad Dressings
Cuisine American
Servings 8

Ingredients
  

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 sugar
  • 1 tsp. prepared mustard
  • 1 tsp. worcestershire sauce
  • Salt and pepper to taste

Instructions
 

SALAD:

  • 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.

DRESSING:

  • Mix dressing ingredients.
  • Pour over carrots and let stand overnight.
  • Stir before serving.

Notes

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
Keyword carrots, salad, side dish
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