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Copper Penny

Copper Penny

KRYM

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

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Original recipe yields 5 servings

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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

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

TAYL5286
51
12/26/2003

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 my taste the marinade was a little too sweet, I would cut the sugar or increase the vinegar. Also, I felt that a splash of worcestire and prepared mustard would have jazzed this recipe up. I enjoy things zesty and spicy so I would throw in some pepper flakes and garlic. The recipe said to chop, which to me indicates smaller pieces. The next time I will cut the peppers, onions, and celery, it will be a little closer to bite size, to equal the carrots. I might try this recipe again with some modifications.

MRS.STORY
26
10/8/2002

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, green beans, sliced beets, and sliced onions. If I'm in a rush, I'll use (gasp!) canned carrots and green beans. Reminds me of a salad I've gotten at a German restaraunt. Very nice with German food since I don't care for the typical sauerkraut. Great recipe!

vincent
25
7/13/2007

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