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    You are in: Home / Recipes / Carrot Salad Recipe
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    Carrot Salad

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    20 mins

    0 mins

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    Units: US | Metric



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

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    Ratings & Reviews:

    • on April 30, 2003


      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.

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    • on May 20, 2007


      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.

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    Nutritional Facts for Carrot Salad

    Serving Size: 1 (181 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 279.2
    Calories from Fat 166
    Total Fat 18.5 g
    Saturated Fat 2.4 g
    Cholesterol 0.0 mg
    Sodium 311.9 mg
    Total Carbohydrate 28.5 g
    Dietary Fiber 3.0 g
    Sugars 22.3 g
    Protein 1.3 g

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