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Copper Penny Salad

Copper Penny Salad

Inspired by Home Cooks

Inspired by Home Cooks

A colorful salad with a fanciful name--lightly cooked carrot coins and crunchy bits of green pepper, onion and celery, tossed together and chilled overnight in a tangy marinade.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 5 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 272 kcal
  • 14%
  • Fat:
  • 16.1 g
  • 25%
  • Carbs:
  • 31.7g
  • 10%
  • 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 SPLENDA(R) Granulated Sweetener 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

reneaunoel
13

reneaunoel

4/6/2009

My family has made this "summer" favorite for years, but I haven't seen it made with alternative sugar product. This is a wonderful salad to take on a picnic or other outside meal, as there is no mayo, and it is partially "pickled", as it were! Best made at least one day ahead!

Nancy Elizabeth All
6

Nancy Elizabeth All

2/19/2009

It is a wonderful salad. I probaly put in a few more ingredents than it called for but all the veggie eaters in my family loved it. I will fix again and again. Nancy

deathbycanon
3

deathbycanon

6/19/2012

I used 1 cup sugar instead of splenda because I don't have splenda in the house. I also added 1 teaspoon mustard and 1 teaspoon worcestershire for some extra flavor

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