Copper Penny Salad is a tangy, sweet, and colorful vegetable salad made with carrots, bell pepper, onion, and celery, all marinated in a flavorful dressing of tomato soup, sugar, vinegar, and oil. It’s a perfect side dish for any occasion, offering a vibrant mix of textures and a zesty, slightly sweet flavor.
Ingredients for this Copper Penny Salad Recipe:
- 1 (10.5 ounce) can condensed tomato soup
- ⅔ cup white sugar
- ½ cup distilled white vinegar
- ⅓ cup vegetable oil
- 2 pounds carrots, sliced
- 1 medium onion, chopped
- 1 medium green bell pepper, chopped
- 1 stalk celery, chopped
Directions:
- Cook the Carrots: In a large saucepan, bring a pot of water to boil. Add the sliced carrots and cook until they are tender, about 10-12 minutes. Drain and set aside to cool.
- Prepare the Dressing: In a medium bowl, whisk together the condensed tomato soup, white sugar, vinegar, and vegetable oil until smooth and well combined.
- Combine Vegetables: In a large bowl, combine the cooled carrots, chopped onion, green bell pepper, and celery.
- Mix and Marinate: Pour the dressing over the vegetables, stirring gently to coat everything evenly. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
- Serve: After marinating, serve as a cold side dish and enjoy!
Nutrition (per serving):
- Calories: 120
- Fat: 5g
- Carbohydrates: 21g
- Fiber: 3g
- Sugars: 16g
- Protein: 1g
Prep Time: 15 minutes
Cook Time: 12 minutes
Marinating Time: 4 hours (or overnight)
Enjoy your refreshing Copper Penny Salad!
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Source: www.allrecipes.com
