Carrot Salad Recipe
Copper 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 Salad
Printer Friendly Recipe
Prep 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.
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