Carrots cut into “coins” and then tossed in a seasoned tomato-based sauce with onions and peppers is a vintage recipe that grandma used to make . This copper pennies recipe can be served cold as a salad or warm as a side dish . Store the prepared carrot recipe […]
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Carrots cut into "coins" and then tossed in a seasoned tomato-based sauce with onions and peppers is a vintage recipe that grandma used to make. This copper pennies recipe can be served cold as a salad or warm as a side dish.
Store the prepared carrot recipe the refrigerator for up to two weeks. This copper penny carrot salad recipe is great for potlucks, picnics and cookouts.
Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes (to cook the carrots)
Total Time: 20 minutes
Servings: 8 to 10
Ingredients
- 3 cups sliced cooked carrots, drained and cooled
- 1 can (10 ounces) tomato soup
- 1/2 cup vegetable oil
- 1 cup sugar
- 1 teaspoon mustard
- 1 teaspoon Worcestershire sauce
- 2 onions, sliced
- 1 green bell pepper, sliced
Here's how to make it:
- Combine the tomato soup, oil, sugar, mustard and Worcestershire. Pour over the carrots.
- Add the onions and bell pepper. Season with salt and pepper. Refrigerate at least 6 hours before eating.
Photo: Kaki Reckard Abicht
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