Golden Pennies Carrot Salad Recipes

COPPER PENNIES RECIPE (MARINATED CARROTS)

Copper Pennies Recipe (Marinated Carrots) image

An easy, old-fashioned recipe, Copper Pennies, features roasted carrots marinated in a sweet and sour tomato based marinade. This classic make-ahead dish can be served as either a side dish or a salad and is perfect for any occasion.

Provided by Sharon Rigsby

Time 8h20m

Number Of Ingredients 14

Ingredients

1 pound raw carrots
2 tablespoons olive oil
½ teaspoon kosher salt
¼ teaspoon ground black pepper
½ green bell pepper (seeded and chopped)
¼ cup finely minced onion
½ cup tomato sauce
¼ cup olive oil
⅓ cup white vinegar
½ teaspoon Worchester sauce
½ teaspoon ground mustard
¼ cup granulated sugar
½ teaspoon kosher salt
¼ teaspoon ground black pepper

Steps:

Preheat the oven to 400 degrees F.
Peel the carrots and slice them into approximately ¼-⅓ inch thick medallions.
Place them on a baking sheet and top with the olive oil and salt and pepper. Toss to combine and spread them out evenly in a single layer.
Roast for approximately 10-12 minutes for crisp-tender carrots. If you like your carrots more well done, leave them in the oven for a few more minutes. Test the carrots by sticking a fork in them.
When the carrots are done remove from the oven and allow to cool. Set aside.
While the carrots are cooking, combine all of the marinade ingredients in a small saucepan and bring to a boil over medium heat. Remove the marinade from the heat and allow to cool.
Add the carrots, bell pepper and onion to the marinade, cover and refrigerate overnight.
To serve, either drain the marinade or use a slotted spoon.

Nutrition Facts : Calories 182 kcal, Carbohydrate 13 g, Protein 2 g, Fat 14 g, SaturatedFat 2 g, Sodium 821 mg, Fiber 4 g, Sugar 7 g, UnsaturatedFat 12 g, ServingSize 1 serving

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

Ingredients

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 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

Ingredients

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.

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

Ingredients

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

BAREFOOT CARROT SALAD

Barefoot Carrot Salad image

Provided by Ina Garten

Categories side-dish

Yield 2 to 3 servings

Number Of Ingredients 8

Ingredients

1/3 cup golden raisins
1 pound carrots
2 tablespoons freshly squeezed lemon juice
1/4 cup sour cream
1/4 cup mayonnaise
3 tablespoons sugar
1/2 teaspoon salt
1/3 cup diced fresh pineapple

Steps:

Place the raisins in a small bowl and cover with boiling water. Allow to sit for 5 minutes and then drain.
Fit a food processor with the grating blade. Cut the carrots in half and place in the feed tube so they are lying on their sides. Process in batches. Place the grated carrots in a medium bowl, add the lemon juice and toss.
For the dressing, whisk together the sour cream, mayonnaise, sugar and salt. Pour the dressing over the carrots and add the pineapple and raisins. Toss together and serve.