Carrot Salad

Submitted by Fluffy

• Ready In: 20mins
• Ingredients: 11
• Serves: 6

ingredients

• 1 lb cooked carrot
• 1 medium onion, chopped
• 1 medium green pepper, chopped
• 1⁄2 cup celery, chopped

• Sauce

• 1⁄4 cup tomato soup
• 1⁄3 cup vinegar
• 1⁄2 cup oil
• 1⁄2 cup sugar
• 1⁄2 teaspoon dry mustard
• 1⁄4 teaspoon pepper
• 1⁄2 teaspoon salt

directions

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

Reviews

[BrendaM]

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.

 

[Big Bill in Big D]

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.