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Vegetables > Carrot Salad RecipeCopper Penny Salad A carrot
salad recipe made with fresh cooked carrot, onion and green
peppers and coated with a tangy tomato sauce
flavored with mustard, vinegar and Worcestershire. Serve for
brunch or dinner.This is a nice vegetable recipe to serve as part of a summer brunch menu when you want to offer more than just eggs and sweets for breakfast. In addition to brunch, this carrot salad could also be served along with an evening dinner. It will add a nice amount of color to your table. This salad makes a nice size batch and keeps well. It will also travel well and can be taken along as a picnic food or for a potluck. Find more vegetable recipes like this carrot salad recipe. Carrot Salad Recipe-Copper Penny SaladPrep Time: 30 minutes
Ingredient List: 2 pounds raw carrots 1 onion, sliced thin 1 chopped green pepper 1/2 cup vegetable oil 1 cup sugar 1 teaspoon salad mustard 1 can tomato soup 3/4 cup white vinegar 1 teaspoon Worcestershire sauce Kitchen Equipment Needed Medium Kettle Large Mixing Bowl Medium Mixing Bowl Instructions: Step 1: Slice the carrots into thin round slices and place in a medium kettle. Cook the sliced carrots until almost done. Step 2: Cool the carrots in a large mixing bowl and add the chopped green pepper and sliced onion. Step 3: Mix the remaining ingredients together in a medium mixing bowl and pour over the carrots. Step 4: Cover and refrigerate for 24 hours to allow the flavors to marinate. Helpful Hints: * This carrot recipe will keep well in the refrigerator and can easily be made a few days ahead. Makes 8 servings. More Brunch Vegetable RecipesMarinated TomatoesBreakfast Burritos Cucumber Salad Creamy Cucumber Salad Cole Slaw Bean Salad Taco Salad Stuffed Green Peppers Vegetable Casserole Baked Asparagus Scalloped Asparagus Casserole Green Bean Casserole Baked Spinach Green Bean Recipe Looking for a special recipe for breakfast or brunch? Search this site.
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