Copper Penny

Copper Penny

30
KRYM 0

"This was a popular carrot, celery, green pepper, and onion salad my Mom used to make in the summer and for picnics."

Ingredients

{{adjustedServings}} servings 351 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 351 kcal
  • 18%
  • Fat:
  • 14.6 g
  • 23%
  • Carbs:
  • 55.5g
  • 18%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 471 mg
  • 19%

Based on a 2,000 calorie diet

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Directions

  1. Bring a pot of water to boil, add carrots and boil until the carrots are just tender, approximately 10 minutes. Drain well.
  2. In a mixing bowl combine the celery, green pepper, carrots and onion.
  3. Bring tomato soup, oil, vinegar and sugar to a boil. Stir well. Remove the mixture from the heat and let cool, 10 to 15 minutes. Pour the mixture over the vegetables, mix until all of the vegetables are coated. Marinate this salad overnight before serving.
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Reviews

30
  1. 40 Ratings

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I enjoyed this recipe as a starter/build on recipe. However, the next time I prepare it, as a matter of personal preference I would only cook the carrots a couple of minutes or not at all. For m...

I've made this recipe several times with a few modifications. Basically, I'm using it for the dressing part of the recipe -- I do not modify that part. For the veggies, I usually use carrots, ...

I USED HALF OF THE SUGAR,AND HALF OF THE VINEGAR,JUST RIGHT