Copper Penny Salad

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READY IN: 20mins
Recipe by litldarlin

This recipe is from my Great Aunt Bernice who is no longer with us. I wanted to post the recipes I had in my grandmother's cookbook so they wouldn't get lost.

Ingredients Nutrition

  • 2 (12 ounce) cans carrots, sliced and drained
  • 1 green pepper (cut in rings or strips)
  • 1 (12 ounce) can tomato soup
  • 12 cup oil
  • 34 cup vinegar
  • 1 teaspoon mustard
  • 12 cup sugar
  • salt and pepper, to taste


  1. Combine ingredients in large bowl and marinate overnight.
  2. Drain any excess juices and serve.

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