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Copper Pennies (salad)


carrots, green pepper, onion salad

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  • 2 lbs carrots or 3 cans of carrots
  • 1 green pepper
  • 1 med. onion
  • 1 can tomato soup
  • 1/2 cup salad oil (I use olive oil)
  • 1 cup sugar (I use honey)
  • 3/4 cup vinegar
  • 1 tsp prepared mustard
  • 1 tsp Worcestershire sauce



Step 1

Slice and boil carrots in salt water until fork tender; drain and cool OR cook on (fresh veg) setting in microwave. Make marinade with remaining liquid, beating well (blender or beater). Pour mixture over veegetables and refrigerate. Can be prepared several days in advance.


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