Copper Penny Salad
Add to Collection
Print Pin
5 from 1 vote

Copper Penny Salad

This is an easy inexpensive salad made with carrots.
Course Salad
Cuisine American
Keyword Copper Penny Salad
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 12
Calories 171kcal
Author Stephanie Manley

Ingredients

  • 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

Instructions

  • Cook carrots, last 5 minutes, add onions and green pepper. Drain. In separate pan bring rest ingredients to boiling point. Pour over carrots. Cool and refrigerate.

Nutrition

Calories: 171kcal | Carbohydrates: 21g | Protein: 1g | Fat: 9g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 333mg | Potassium: 326mg | Fiber: 1g | Sugar: 16g | Vitamin A: 180.1% | Vitamin C: 8.5% | Calcium: 2.7% | Iron: 2.4%
Tried this recipe?Mention @CopyKatRecipes or tag #copykatrecipes!