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Home > Brunch Vegetables >

Carrot Salad Recipe

Copper Penny Salad

Image of Carrot Salad Recipe-Copper Penny SaladA 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 Salad

Prep Time:  30 minutes
Find more vegetable recipes in these Old-Fashioned
cookbooks.
Old-Fashioned Tomato Recipes Cookbook
Tomato Recipes

Old-Fashioned Vegetable Garden Recipes
Vegetable Garden

Old Fashioned Zucchini Recipes
Zucchini & Squash

View more Old-Fashioned Cookbooks.

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 Recipes

Classic Cold Veggie Pizza
Marinated Tomatoes
Breakfast Burritos
Stuffed Green Peppers
Vegetable Casserole made with mixed frozen vegetables
Baked Asparagus
Scalloped Asparagus Casserole
Green Bean Casserole
Baked Spinach
Spanish Snap Beans
How to Cook Squash Corn Salad Recipe
Spaghetti and Pepper Salad with Lemon Poppy Seed Dressing
Cole Slaw
Creamy Cucumber Salad
Frozen Cucumber Slices
Cucumber Sandwiches
Bean Salad
Taco Salad
Carrot Salad Recipe

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