Golden Pennies Carrot Salad Recipes

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COPPER PENNIES



Copper Pennies image

This is an easy make ahead side dish that goes so well with casseroles. It keeps in the refrigerator for up to 4 weeks.

Provided by The SouthernPlate Staff

Categories     Side Dish

Time 1h20m

Number Of Ingredients 11

10 carrots (peeled and sliced (about 5 cups))
1 medium onion (fined diced (about 1/2 cup))
1 small green pepper (fined diced (about 1/2 cup))
1 can tomato soup (undiluted)
1/2 cup vegetable oil
1 cup sugar
3/4 cup white vinegar
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
1 teaspoon salt
1 teaspoon black pepper

Steps:

  • Place the carrots in a medium saucepan and cover with water. Heat to boiling over medium-high heat. Reduce heat and cook for an additional 10 minutes or until tender when pricked with a fork.
  • Drain the carrots, add the onions and bell peppers and set aside to cool.
  • Combine soup, oil, sugar, vinegar, mustard, Worcestershire sauce, salt and pepper with a whisk in a medium saucepan. Bring to a boil over medium heat while whisking to combine soup and oil. Continue to cook and whisk for about 2 to 3 minutes. Set aside and cool to room temperature.
  • Pour the sauce mixture over the carrot mixture and stir to combine. Store, covered, in the refrigerator for up to 4 weeks.Serve cold from the refrigerator.

Nutrition Facts : Calories 351 kcal, ServingSize 1 serving

GOLDEN PENNIES (CARROT SALAD) RECIPE



Golden Pennies (Carrot Salad) Recipe image

Provided by claussen74

Number Of Ingredients 10

sauce:
4 c carrots, sliced
1 lg onion, sliced
1 green pepper, diced
1 can tomato soup
3/4 c sugar
1 tsp salt
1 tsp dry mustard
1/2 c oil
3/4 c vinegar

Steps:

  • Cook carrots until fork tender. Mix sauce ingredients together. Pour over cooked carrots. Refrigerate for an hour or two to marinate. Serve.

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.

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