Copper Coin Salad Recipes

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COPPER COIN SALAD



Copper Coin Salad image

I found this cooked carrot salad recipe in Mom's recipe box. I don't remember having this growning up, but now that I have tried it, I sure wish we had. The dressing makes one of the best homemade french dressings I've ever had. I hope you enjoy it.

Provided by Angie Modesitt

Categories     Other Side Dishes

Time 30m

Number Of Ingredients 10

2 lb carrots, sliced
1 green pepper
1 medium onion
DRESSING
1 can(s) tomato soup, undiluted
1 Tbsp worchestershire sauce
1 Tbsp prepared mustard
1 c sugar (i use a little less)
1/2 c canola oil
1/4 c white vinegar

Steps:

  • 1. Cook carrots in salted water until tender. Drain and cool. Add chopped green pepper and onion.
  • 2. Wisk the dressing ingredients togehter until oil is fully incorporated.
  • 3. Pour dressing over the carrots, green pepper and onion and mix well. Cover and refrigerate over night.

COPPER PENNY SALAD



Copper Penny Salad image

Make and share this Copper Penny Salad recipe from Food.com.

Provided by GingerlyJ

Categories     Vegetable

Time 15m

Yield 1 dish, 4-6 serving(s)

Number Of Ingredients 9

2 lbs carrots, sliced coin sized
1 green pepper, diced
1 red onion, diced
1/2 cup vinegar
1/2 cup heart healthy canola oil
1 (14 1/2 ounce) can tomato soup
3/4 cup sugar
1 teaspoon dried mustard
1 tablespoon Worcestershire sauce

Steps:

  • cook carrots 5 minutes.
  • drain and cool.
  • add everything else and mix well.
  • serve chilled.

MARINATED CARROTS (COPPER PENNIES)



MARINATED CARROTS (COPPER PENNIES) image

i wanted my first recipe shared to be one of the first ones that was given me at a family dinner many years ago by my aunt martha

Provided by joy b.

Categories     Other Salads

Time 35m

Number Of Ingredients 11

5 c carrots, sliced
1 medium onion, sliced in rings
1 small bell pepper,sliced in rings
1 can(s) tomato soup
1/2 c salad oil
1 c sugar
3/4 c white vinegar
1 tsp prepared mustard
1 tsp worcestershire sauce
1 tsp salt
1 tsp pepper

Steps:

  • 1. in a large pan, cover carrots with water and bring to a boil. boil until fork tender. drain and cool. when carrots have cooled, cut onions and peppers into rounds and mix well with the cooled carrots.mix the other ingredients well and pour over the carrots. cover and let stand in the refrigerator for at least 12 hours before draining and serving. will keep in the fridge up to two weeks!

CONTEST-WINNING GLAZED CARROT COINS



Contest-Winning Glazed Carrot Coins image

These glossy carrots, flavored with orange juice, cinnamon and ginger, are pretty enough for a special meal. To save time, you could substitute two 15-ounce cans of carrots for the fresh ones. -Helen Bethel, Maysville, North Carolina

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 7

2 tablespoons butter
2 tablespoons brown sugar
2 tablespoons orange juice
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/8 teaspoon ground cinnamon
6 medium carrots, cut into 1/2-inch slices

Steps:

  • In a small saucepan, melt butter over medium heat. Stir in the brown sugar, orange juice, salt, ginger and cinnamon. Add the carrots; cover and cook for 20-25 minutes or until tender, stirring occasionally.

Nutrition Facts : Calories 94 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 217mg sodium, Carbohydrate 17g carbohydrate (13g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

COPPER PENNY



Copper Penny image

This was a popular carrot, celery, green pepper, and onion salad my Mom used to make in the summer and for picnics.

Provided by KRYM

Categories     Salad     Vegetable Salad Recipes

Yield 5

Number Of Ingredients 8

2 pounds carrots, sliced
1 stalk celery, chopped
1 green bell pepper, chopped
1 onion, chopped
1 (10.75 ounce) can condensed tomato soup
.3 cup vegetable oil
½ cup distilled white vinegar
⅔ cup white sugar

Steps:

  • Bring a pot of water to boil, add carrots and boil until the carrots are just tender, approximately 10 minutes. Drain well.
  • In a mixing bowl combine the celery, green pepper, carrots and onion.
  • Bring tomato soup, oil, vinegar and sugar to a boil. Stir well. Remove the mixture from the heat and let cool, 10 to 15 minutes. Pour the mixture over the vegetables, mix until all of the vegetables are coated. Marinate this salad overnight before serving.

Nutrition Facts : Calories 351.1 calories, Carbohydrate 55.5 g, Fat 14.6 g, Fiber 6.2 g, Protein 3.2 g, SaturatedFat 2 g, Sodium 471.2 mg, Sugar 41.1 g

COPPER COINS



Copper Coins image

Based on the ingredients, I'm not sure I would have ever tried this dish without first having it at a buffet. I don't use the pimentos, salt. I actually prefer this served at room temperature. Even if you're not a carrot lover, give this one a try. Recipe from acquaintance Janet. Unsure yields.

Provided by charlie 5

Categories     Vegetable

Time 30m

Yield 1 salad

Number Of Ingredients 11

2 lbs fresh carrots
1/2 red onion, thin sliced
1/2 green pepper, sliced very thin in 1 strips
1 (4 ounce) jar pimentos, chopped (optional)
1 cup fresh parsley, chopped
1/2 cup butter or 1/2 cup margarine
1 cup sugar
1/2 cup vinegar
1 (10 3/4 ounce) can condensed tomato soup, undiluted
1/4 teaspoon salt (optional)
1 teaspoon dry mustard

Steps:

  • Clean and peel carrots and cut into ¼" coins. Cook until tender but still crisp, about 10 minutes. Drain and place half of the carrots in a large, deep, buttered casserole.
  • Top with onion, green pepper, pimento, and parsley. Add remaining carrots.
  • Melt butter in saucepan. Add sugar, vinegar, soup, salt, and dry mustard. Add the pimentos and salt if you choose. Bring to boil and cook 2-3 minutes. Pour over carrots.
  • Refrigerate 24 hours.
  • To serve, heat in oven for 40 minutes at 350 degrees.

Nutrition Facts : Calories 2237.3, Fat 97.5, SaturatedFat 59.6, Cholesterol 244, Sodium 3001.4, Carbohydrate 341.4, Fiber 33.4, Sugar 270.5, Protein 18

COPPER PENNIES



Copper Pennies image

This recipe has become such a reliable standby for me that it's expected and welcomes by my friends. This dish can be served chilled for a salad or warm for a side dish. Either way it's always a hit. This can be made ahead and kept in the refrigerator for a few days.-Agnes Circello, Belle Rose, Louisiana

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 8 cups.

Number Of Ingredients 11

2 pounds carrots, cut into 1/4-inch slices
1/2 cup vegetable oil
1 cups sugar
1 large onion, diced
1 large green pepper, diced
1 can (5-1/2 ounces) tomato juice
3/4 cup red wine vinegar
1 teaspoon prepared mustard
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Cook the carrots just until crisp-tender; drain. Combine all remaining ingredients in a large bowl. Add carrots and stir until well mixed. Cover and refrigerate at least 3-4 hours. , Serve cold as a salad, or warm it and use as a side dish. Store in the refrigerator for up to 2 weeks.

Nutrition Facts : Calories 144 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 210mg sodium, Carbohydrate 21g carbohydrate (17g sugars, Fiber 2g fiber), Protein 1g protein.

COPPER PENNY SALAD



Copper Penny Salad image

A colorful salad with a fanciful name--lightly cooked carrot coins and crunchy bits of green pepper, onion and celery, tossed together and chilled overnight in a tangy marinade.

Provided by Allrecipes Member

Yield 5

Number Of Ingredients 8

2 pounds carrots, sliced
1 stalk celery, chopped
1 green bell pepper, chopped
1 onion, chopped
1 (10.75 ounce) can condensed tomato soup
⅓ cup vegetable oil
½ cup distilled white vinegar
⅔ cup SPLENDA® No Calorie Sweetener, Granulated

Steps:

  • Bring a pot of water to boil, add carrots and boil until the carrots are just tender, approximately 10 minutes. Drain well.
  • In a mixing bowl combine the celery, green pepper, carrots and onion.
  • Bring tomato soup, oil, vinegar and SPLENDA® Granulated Sweetener to a boil. Stir well. Remove the mixture from the heat and let cool, 10 to 15 minutes. Pour the mixture over the vegetables, mix until all of the vegetables are coated. Marinate this salad overnight before serving.

Nutrition Facts : Calories 260.9 calories, Carbohydrate 28.9 g, Fat 16.1 g, Fiber 6.2 g, Protein 3.2 g, SaturatedFat 2.2 g, Sodium 471.2 mg, Sugar 14.5 g

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