Copper Penny Salad

Name: Copper Penny Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb. carrots; 10 3/4 oz. tomato soup; 3/4 c. vinegar; 2/3 c. sugar; 1/2 c. vegetable oil; 1/2 tsp. salt; 1 tsp. Worcestershire sauce; 1 tsp. prepared mustard; 1 medium onion, chopped; 1 medium green pepper, chopped; 1 1/2 cauliflower heads, flowerets cut

Eats Now Editorial Team · 560 kcal · Salads

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Copper Penny Salad – a delicious recipe with carrots, tomato soup, vinegar, sugar, vegetable oil, salt. Easy to follow and perfect for any occasion.

Serves 4 Salads

Servings: persons

2 lb. carrots
10 3/4 oz. tomato soup
3/4 c. vinegar
2/3 c. sugar
1/2 c. vegetable oil
1/2 tsp. salt
1 tsp. Worcestershire sauce
1 tsp. prepared mustard
1 medium onion, chopped
1 medium green pepper, chopped
1 1/2 cauliflower heads, flowerets cut

1
Peel, slice and cook carrots for 20 minutes, or until slightly tender.

560

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 lb. carrots, 10 3/4 oz. tomato soup, 3/4 c. vinegar, 2/3 c. sugar, and more.

Yes, Copper Penny Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Quick Info

Servings
4 servings
Calories
560 kcal
Category
Salads

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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