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Copper Penny Carrots
This is an easy inexpensive salad made with carrots.
Course
Salad
Cuisine
American
Keyword
Copper Penny Carrots, Copper Penny Salad
Prep Time
10
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
20
minutes
minutes
Servings
12
Calories
171
kcal
Author
Stephanie Manley
Ingredients
▢
5
cups
sliced carrots
1/4-inch slices
▢
3/4
cup
minced onion
▢
1
green bell pepper
diced
▢
1
can
tomato soup
▢
2/3
cup
sugar
▢
1/2
cup
vegetable oil
▢
3/4
cup
white vinegar
▢
1
teaspoon
celery seed
▢
1
teaspoon
salt
▢
1/2
teaspoon
pepper
▢
1
teaspoon
Worcestershire sauce
▢
1
teaspoon
mustard
▢
1
teaspoon
basil leaves
chopped
Instructions
Place the carrots in a medium-sized pot. Add enough water to cover by an additional inch and bring to a boil.
After five minutes, add the onions and green bell peppers. Drain the vegetables and transfer them to a bowl.
Place the remaining ingredients in a saucepan. Heat and stir until the mixture just begins to boil. Then pour the mixture over the drained vegetables.
Cover and cool the carrot salad before serving.
Recipe Tips
I generally use about 3 pounds of carrots for this recipe. In a pinch you could use a package of frozen carrots instead of fresh carrots.
Nutrition
Calories:
171
kcal
|
Carbohydrates:
21
g
|
Protein:
1
g
|
Fat:
9
g
|
Saturated Fat:
0
g
|
Cholesterol:
0
mg
|
Sodium:
333
mg
|
Potassium:
326
mg
|
Fiber:
1
g
|
Sugar:
16
g
|
Vitamin A:
9005
IU
|
Vitamin C:
7
mg
|
Calcium:
27
mg
|
Iron:
0.4
mg
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