Here is a salad that has been around for a long time. I first tasted it from a recipe published in our church cookbook many years ago. There are different variations on it, with the main differences being the ratio of sugar, oil, and vinegar. From my recollections, it was originally called “Copper Penny” or “Copper Carrots” as the carrots were cut into medallions resembling pennies. You don’t have to stick to round shapes though. Try cutting your carrots into sticks or to save time, use baby carrots. Whichever way you choose, this salad is sure to please. It has a wonderful tangy flavor and makes a perfect potluck dish.

Copper Carrot Salad

3 lbs. carrots, sliced (or use baby carrots)
1 green bell pepper, chopped into bite-sized pieces
1 onion, chopped
1 can tomato soup
1/3 c. vegetable oil
1/2 c. vinegar
2/3 c. sugar

Cook carrots just until tender (do not overcook; they should be slightly firm and not mushy). Drain. In a saucepan, combine the tomato soup, oil, vinegar, and sugar. Bring to a boil, then cool for about 10 minutes. When cooled, pour the mixture over the carrots, green pepper, and onion. Refrigerate and serve cold. We like to put ours in a quart-size canning jar, just like our pickled beets. It stores well and travels easily. It also makes a welcome gift. Will keep at a least one week in the refrigerator.

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