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 can tomato soup; 2/3 c. sugar; 1 c. oil; 3/4 c. apple cider vinegar; 2 tsp. prepared mustard; 1/2 tsp. pepper; 1 tsp. salt; 1 medium onion, chopped; 1 bell pepper, cut in pieces

Eats Now Editorial Team · 823 kcal · Salads

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

Serves 4 Salads

Servings: persons

2 lb. carrots, sliced
1 can tomato soup
2/3 c. sugar
1 c. oil
3/4 c. apple cider vinegar
2 tsp. prepared mustard
1/2 tsp. pepper
1 tsp. salt
1 medium onion, chopped
1 bell pepper, cut in pieces

1
Cook carrots until tender and cool.
2
Mix soup, sugar, oil, vinegar, mustard, pepper and salt in small sauce pan.
3
Bring to a boil.
4
Layer carrots, onions, and bell pepper in large bowl.
5
Pour hot soup mixture over layered vegetables, refrigerate overnight. Will keep two weeks if kept in refrigerator.

823

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 can tomato soup, 2/3 c. sugar, 1 c. oil, 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
823 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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