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Copper Penny Salad

Global.Platter's picture
Copper Penny Salad is a very easy to prepare delicious recipe. Enjoy this amazingly delicious salad; I am sure you would love to share your experience with me.
Ingredients
  Carrots 2 Pound, sliced
  Tomato soup 1 Can (10 oz)
  Sugar 2⁄3 Cup (10.67 tbs)
  Oil 1 Cup (16 tbs)
  Vinegar 3⁄4 Cup (12 tbs)
  Dry mustard 1 Teaspoon
  Pepper 1⁄2 Teaspoon
  Salt 1 Teaspoon
  Onion 1 Medium, chopped
  Mushrooms 1 Pound, cut in half
Directions

Cook carrots until just tender and cool.
Mix soup, sugar, oil, vinegar, mustard, pepper and salt.
Place carrots and soup mixture in large bowl.
Add onions, bell pepper and mushrooms.
You may add other vegetables such as celery, zucchini, if desired.
Refrigerate at least 4 hours.
It's better if left overnight.
Will keep 2 weeks if kept refrigerated.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Vegetable
Interest: 
Gourmet

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4.523075
Average: 4.5 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3242 Calories from Fat 2073

% Daily Value*

Total Fat 235 g361.7%

Saturated Fat 31.2 g156%

Trans Fat 0 g

Cholesterol 5.7 mg1.9%

Sodium 3629.9 mg151.2%

Total Carbohydrates 275 g91.7%

Dietary Fiber 34.7 g138.9%

Sugars 203.6 g

Protein 28 g55.5%

Vitamin A 3048.9% Vitamin C 140%

Calcium 45.8% Iron 34%

*Based on a 2000 Calorie diet

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Copper Penny Salad Recipe