Total Time
20mins
Prep 20 mins
Cook 0 mins

Ingredients Nutrition

Directions

  1. Mix vegetables.
  2. Mix sauce ingredients.
  3. Mix altogether.

Reviews

(2)
Most Helpful

This is one of my favourite summer salads. I've been using the exact same recipe for years and it's always a hit at potluck's or barbeques. You can keep it in the fridge for days and the flavour just keeps getting better.

BrendaM April 30, 2003

I'm not a carrot buff -- ordinarily. But this is just about my all-time-favorite salad. I have used this exact recipe for years, but whoever gave it to me had jazzed up the title a big leap by calling it "Copper Pennies," which if very appropriate if you cut the carrots into thin circles. Also, I prefer the onions cut into very thin slices and the peppers cut into long, thin strips. It is very good after only a few hours of "curing," but the taste improves every day they hang around (if they hang around that long." Just make sure you serve them thoroughly chilled. I never cease to be amused when, at covered dish dinners, people come back for seconds and the only thing they take is "Copper Pennies" -- and they load their dish with it. I was given this recipe by, undoubtedly, the sweetest lady to ever draw a breath -- Cleo Yarbrough of Dallas, Texas.

Big Bill in Big D May 20, 2007

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