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Copper Penny Salad

Western.Chefs's picture
Ingredients
  Carrots 10 Large, peeled and sliced crosswise 1/2 inch thick to make 5 cups
  Condensed tomato soup 10 3⁄4 Ounce, undiluted (1 Can)
  Sugar 1 Cup (16 tbs)
  Red wine vinegar 3⁄4 Cup (12 tbs)
  Olive oil/Vegetable oil 1⁄4 Cup (4 tbs)
  Sweet green pepper 1 Large, chopped to make 1 cup
  Yellow onion 1 Medium, chopped to make 1 cup
  Worcestershire sauce 1 Teaspoon
  Dijon mustard 1 Teaspoon
Directions

1. Half-fill a medium-size saucepan with water and bring to a boil over high heat. Add the carrots, lower the heat, and simmer for 5 minutes or just until crisp-tender.
2. Drain, rinse with cold water, and drain again. Transfer to a large bowl and stir in the remaining ingredients. Cover and refrigerate overnight, stirring 2 or 3 times. (This salad keeps for up to 7 days in the refrigerator.) Serve with Lamb Chops with Mint.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Carrot
Interest: 
Healthy
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes

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4.207895
Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1848 Calories from Fat 500

% Daily Value*

Total Fat 57 g87.2%

Saturated Fat 7.8 g39%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1629.6 mg67.9%

Total Carbohydrates 328 g109.3%

Dietary Fiber 26.8 g107.3%

Sugars 263.8 g

Protein 13 g26%

Vitamin A 2504.8% Vitamin C 362.4%

Calcium 26.5% Iron 26.8%

*Based on a 2000 Calorie diet

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Copper Penny Salad Recipe