Copper Penny Salad

Name: Copper Penny Salad
Yield: 4 servings
Cuisine: American
Ingredients: 2 lb. carrots; 3 small onions, sliced and separated; 3/4 c. sugar; 3/4 c. vinegar; 1 tsp. Worcestershire sauce; 1 medium bell pepper, chopped; 1 can tomato soup; 1/2 c. salad oil; 1 tsp. mustard powder; salt

Eats Now Editorial Team · Salads

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Copper Penny Salad – a delicious recipe with carrots, onions, sugar, vinegar, Worcestershire sauce, bell pepper. Easy to follow and perfect for any occasion.

Serves 4 Salads

Servings: persons

2 lb. carrots
3 small onions, sliced and separated
3/4 c. sugar
3/4 c. vinegar
1 tsp. Worcestershire sauce
1 medium bell pepper, chopped
1 can tomato soup
1/2 c. salad oil
1 tsp. mustard powder
salt

1
Slice carrots; salt and cook until tender.
2
Drain. Toss carrots; slice separated onions and bell pepper together. Combine all other ingredients and pour over carrots mixture. Chill.

No nutrition data on file — estimate from the ingredient list.

* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).

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, 3 small onions, sliced and separated, 3/4 c. sugar, 3/4 c. vinegar, and more.

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

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
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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