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COPPER PENNIES CARROT (Marinated Carrot Salad)


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  • 10 medium, peeled carrots into paper thin circles
  • Equal parts bottled Italian Dressing and Catalina Dressing
  • 4 green onions
  • A few tablespoons of bottled Open Pit BBQ Sauce
  • A dash or two of Tabasco Sauce



Step 1

Slice carrots into paper thin circles. Dump into enough lightly salted boiling water so that the carrots are completely submerged in it. Bring to boil, boiling briskly for 5 minutes. Dump into a colander to drain well. Place carrot slices in an accommodating refrigerator container and submerge them in equal parts bottled Italian Dressing and Catalina Dressing. Scissor-snip about green onions into bits and toss them in with the carrot mixture.

If you don't like the mildness of the dressing, you can always pour in bottled Open Pit BBQ Sauce according to taste and spike it up even more so, with Tabasco Sauce.

Cover and refrigerate this mixture for 24 hours before serving.

Serves 6 to 8.

Refrigerate leftover salad covered tightly, to serve within 4 or 5 days.

or 5 days.


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