Copper Penny Salad

Name: Copper Penny Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb. carrots; 1/4 c. oil; 11 oz. tomato soup; 1/2 c. sugar; 1/4 c. cider vinegar; 1/2 Tbsp. prepared mustard; 1/2 Tbsp. Worcestershire sauce; 1/2 c. chopped green pepper; 1/2 tsp. pepper; 1/2 c. chopped onion

Eats Now Editorial Team · 313 kcal · Salads

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

Serves 4 Salads

Servings: persons

1/2 lb. carrots
1/4 c. oil
11 oz. tomato soup
1/2 c. sugar
1/4 c. cider vinegar
1/2 Tbsp. prepared mustard
1/2 Tbsp. Worcestershire sauce
1/2 c. chopped green pepper
1/2 tsp. pepper
1/2 c. chopped onion

1
Wash and peel carrots, slice carrots, cook to firm, but tender.
2
Drain; cool.
3
Mix dressing.
4
Chop onion and green pepper. Add to carrots, toss gently.
5
Refrigerate until time of service. Makes six 1/2-cup servings.

313

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: 1/2 lb. carrots, 1/4 c. oil, 11 oz. tomato soup, 1/2 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
313 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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