Copper Penny Salad

7 Reviews

“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.” - by Inspired by Home Cooks

Ingredients

2 pounds carrots, sliced
1 stalk celery, chopped
1 green bell pepper, chopped
1 onion, chopped
1 (10.75 ounce) can condensed tomato soup
1/3 cup vegetable oil
1/2 cup distilled white vinegar
2/3 cup SPLENDA® No Calorie Sweetener, Granulated

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Directions

Bring a pot of water to boil, add carrots and boil until the carrots are just tender, approximately 10 minutes. Drain well.
In a mixing bowl combine the celery, green pepper, carrots and onion.
Bring tomato soup, oil, vinegar and SPLENDA® 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.

Nutrition

Amount Per Serving (5 total)

Calories
272 cal
14%

Fat
16.1 g
25%

Carbs
31.7 g
10%

Based on a 2,000 calorie diet

Reviews (7)

Rate This Recipe

reneaunoel

Apr. 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 may..." See moreo, and it is partially "pickled", as it were! Best made at least one day ahead!"

nancye49

Feb. 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..." See more"