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carrot salad aka "copper pennies"

(1 rating)
Karla_Harkins avatar
Recipe by
Karla Harkins
@Karla_Harkins
Saginaw, TX

This recipe is very old, my ex-mother-in-law gave it to me in the 70s. It keeps well and serves a lot. We always had it at Easter. This is one of those that gets better after it sits awhile. Be sure to make it at least 1 day before you want to eat it for the best taste. When she got married she had never cooked, but she turned out to do pretty well! She had some good recipes. This was also in the PTA cookbook that they put together as a fund raiser. Lots of good home recipes in that booklet! It was held together with yarn threaded through 2 holes punched in the top of the pages LOL!

(1 rating)
yield 12 serving(s)
prep time 30 Min

Ingredients For carrot salad aka "copper pennies"

  • VEGETABLES
  • 2 lb
    carrots, peeled and sliced thinly (i use my mandoline for this, watch your fingers!) or use pre-packaged slices of raw carrots found in the produce section
  • 1 lg
    green bell pepper, chopped or sliced, your preference
  • 1 lg
    onion, sweet or purple work well, again chopped or sliced to your preference
  • 2 can
    whole green beans, drained well
  • MARINADE
  • 1 can
    tomato soup, do not dilute!
  • 1/2 c
    vegetable oil
  • 3/4 c
    vinegar, i use white but apple cider would probably be good as well.
  • 1 c
    sugar
  • 1 tsp
    prepared yellow mustard

How To Make carrot salad aka "copper pennies"

  • 1
    Cook carrots by boiling in water until tender. Drain and cool. Layer in bottom of serving dish followed by green bell pepper, onion and drained green beans.
  • 2
    In saucepan (you can use the one you used for the carrots for this, one less pot to wash!) combine marinade ingredients. Bring to a boil and boil 2-5 minutes. Sugar needs to be dissolved completely.
  • 3
    Pour marinade over vegetables and cover. Refrigerate 12-24 hours to allow flavors to mingle. Serve cold! Keeps well, too.
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