Copper Penny Salad
Brighten up your table with Copper Penny Salad, a retro classic that combines tender, coin-shaped carrots, crisp onions, and zesty green bell peppers in a tangy, sweet-tart tomato-based dressing. This make-ahead salad is the perfect balance of flavor and texture, with hints of Worcestershire sauce and a vibrant vinegar kick bringing everything together. Not only is it easy to prepare with just 20 minutes of prep time, but it’s also a crowd-pleaser, making it ideal for potlucks, picnics, and weeknight dinners. Serve this chilled, colorful side dish as a refreshing complement to everything from grilled meats to hearty casseroles—it’s as versatile as it is delicious.
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Recipe Information
Ingredients
- 6 cups (sliced) carrots
- 1 large (sliced into thin rings) onion
- 1 medium (sliced into thin strips) green bell pepper
- 1 can (10.5 ounces) tomato soup
- 0.5 cup vegetable oil
- 0.5 cup white vinegar
- 0.75 cup white sugar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Peel and slice the carrots into thin rounds, approximately 1/4 inch thick.
Bring a large pot of salted water to a boil. Add the carrot slices and cook for about 8-10 minutes, or until just tender but not mushy. Drain and set aside.
While the carrots cook, prepare the vegetables by slicing the onion into thin rings and slicing the green bell pepper into thin strips.
In a medium saucepan, combine the tomato soup, vegetable oil, white vinegar, white sugar, Worcestershire sauce, salt, and black pepper. Heat over medium heat, stirring frequently, until the sugar dissolves and the mixture is smooth and well combined. Remove from heat and let cool slightly.
In a large mixing bowl, layer the cooked carrots, sliced onions, and bell peppers.
Pour the warm dressing evenly over the vegetables, ensuring that all pieces are coated.
Cover the bowl with plastic wrap or an airtight lid and refrigerate for at least 4 hours (or overnight) to allow the flavors to meld together.
Before serving, gently toss the salad to redistribute the dressing. Serve cold as a flavorful and vibrant side dish.
Nutrition Facts
Calories |
2147 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.0 g | 137% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 68.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4223 mg | 184% | |
| Total Carbohydrate | 298.9 g | 109% | |
| Dietary Fiber | 28.6 g | 102% | |
| Total Sugars | 228.1 g | ||
| Protein | 15.8 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 570 mg | 44% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 3177 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
