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, sliced; 1/2 c. vegetable oil; 1 c. sugar; 1 large onion, diced; 1 large green pepper, diced; 5 1/2 oz. can tomato juice; 3/4 c. red wine vinegar; 1 tsp. Worcestershire sauce; 1 tsp. salt; 1/4 tsp. pepper

Eats Now Editorial Team · 624 kcal · Salads

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Copper Penny Salad – a delicious recipe with carrots, vegetable oil, sugar, onion, green pepper, tomato juice. Easy to follow and perfect for any occasion.

Serves 4 Salads

Servings: persons

2 lb. carrots, sliced
1/2 c. vegetable oil
1 c. sugar
1 large onion, diced
1 large green pepper, diced
5 1/2 oz. can tomato juice
3/4 c. red wine vinegar
1 tsp. Worcestershire sauce
1 tsp. salt
1/4 tsp. pepper

1
Cook carrots until firm and tender.
2
Drain; add chopped onions and green pepper.
3
Mix other ingredients together.
4
Toss with vegetables.
5
Chill.

624

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 10 ingredients. The key ingredients include: 2 lb. carrots, sliced, 1/2 c. vegetable oil, 1 c. sugar, 1 large onion, diced, 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
624 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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