Copper Pennies Carrot Salad

By BobLongo

Copper Pennies, an old fashioned chilled carrot salad, made with thinly sliced carrots, sweet onion and sweet bell pepper, soaked in a sweet and sour vinegar marinade made with canned tomato soup.

Ingredients

• 1 pound of raw carrots, peeled and sliced thin
• 1/2 of a medium Vidalia or other sweet onion,
• sliced very thin
• 1/2 of a green bell pepper, sliced very thin
• 1 can of condensed tomato soup
• 3/4 cup of granulated sugar
• 1/4 cup of canola oil
• 3/4 cup of apple cider vinegar
• 1 tablespoon of Worcestershire
• 1 tablespoon of yellow mustard

Preparation

Step 1

Prep time: 15 min |Inactive time: 24 hours | Yield: About 4 to 6 servings

Peel carrots, wash and cut them into thin rounds. You should have roughly 4 cups of sliced carrots. Place into a microwave safe bowl, add 2 tablespoons of water, cover and cook on high, about 7 minutes, or until crisp tender. Your microwave time may vary. Drain. Place into a medium to large glass bowl and top with the very thinly sliced sweet onion and bell pepper. Toss.

Meanwhile, in a medium saucepan, whisk together the tomato soup with all of the remaining ingredients. Bring to a boil, reduce heat and simmer for about 5 minutes. Pour hot mixture over the vegetable mixture, cover and refrigerate for 24 hours, stirring occasionally.

Use a slotted spoon to transfer to a serving dish and serve as a cold side salad.

Note: You may also boil the carrots, just remember you only want them crisp tender, not mushy. This marinade can take up to two pounds of sliced carrots, without increasing the marinade ingredients. Use a whole medium sized Vidalia onion and a whole green bell pepper, both thinly sliced, if you use two pounds of carrots. Substitute a stronger flavored onion, if you prefer. Red onion is especially colorful.