Copper Penny Salad is a tasty side dish. It’s perfect for summer-time, super easy to make, this delicious carrot salad tastes even better the second day!
Copper Penny Salad
There is nothing like a tasty cold salad during the summer. This sweet copper pennies salad is perfect for a refreshing salad. This salad is made of every-day easy to find ingredients that you will love. My Grandmother used to make this salad, it was a favorite of hers, and it would become a favorite of mine as well. I am so excited to share this recipe with you.
Who doesn’t love a recipe that you can prepare a day or two ahead of time? This carrot salad tastes even better on day two, or even day three. This family favorite salad recipe will stay fresh for about 10 days in the refrigerator.
Why Copper Penney salad is so good
This recipe is made with easy to find ingredients. Fresh carrots, sugar, tomato soup, green bell peppers, onions, basil, and just the right touch of seasonings, and you are going to make the best carrot salad you have ever had. I think the celery seed adds the perfect touch to this recipe.
Sweet and Sour Sauce for carrots
The sauce that is made for this salad has the right amount of sweet and tartness. The perfect combination of vinegar, sugar, tomato soup and herbs makes for a wonderful sauce. This sauce is gently cooked and poured over the carrots while still warm. After this salad cools you can dig in and taste a bite of this salad.
I hope you enjoy this recipe, as much as my family has over the years. Let me know in the comments below what some of your favorite family salad recipes.
Love carrots? Be sure to try these carrot recipes
- Luby’s Shredded Carrot Raisin Salad
- Best Ever Carrot Pudding
- Honey Roasted Carrots
- Piccadilly Cafeteria Carrot Souffle
- Cracker Barrel Old Country Store Carrot Cake
Copper Penny Salad
- 5 cups sliced cooked carrots
- 3/4 cup minced onion
- 1/2 cup oil
- 2/3 cup sugar
- 1 teaspoon celery seed
- 1 teaspoon Worcestershire sauce
- 3/4 cup vinegar
- 1 can tomato soup
- 1 diced green pepper
- 1 teaspoon salt
- 1 teaspoon mustard
- 1 teaspoon basil leaves
- 1/2 teaspoon pepper
- Peel carrots, and slice into 1/4 inch thick slices.
- Place carrots into a small pot, add enough water to cover the carrots and add enough water to cover the carrots by an additional inch. Bring to a boil. After five minutes add onions and green bell peppers. Drain.
- While the carrots are cooking prepare the sweet and sour sauce by heating together in a pot, the tomato soup, sugar, oil, vinegar, salt, pepper, Worcestershire sauce, mustard, and basil. Heat the sauce until it just begins to boil. Stir well.
- Pour sauce over the drained vegetables. Cover, and cool before serving.