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; 1/4 c. oil; 1/4 c. vinegar; 1/2 c. sugar; 1 medium onion; 1 small can tomato soup; 1/2 tsp. dry mustard; 1/2 tsp. Worcestershire sauce; 1 green pepper; 2 c. cauliflower, cooked or raw

Eats Now Editorial Team · 394 kcal · Salads

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

Serves 4 Salads

Servings: persons

2 lb. carrots, sliced
1/4 c. oil
1/4 c. vinegar
1/2 c. sugar
1 medium onion
1 small can tomato soup
1/2 tsp. dry mustard
1/2 tsp. Worcestershire sauce
1 green pepper
2 c. cauliflower, cooked or raw

1
Salt and let stand overnight in the refrigerator.
2
Add sliced green pepper, onions and cauliflower when ready to serve.
3
Do not cook.

394

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, 1/4 c. oil, 1/4 c. vinegar, 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
394 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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