-
-
My review
Copper Penny
KRYM
"This was a popular carrot, celery, green pepper, and onion salad my Mom used to make in the summer and for picnics."
Added to shopping list.
Go to shopping list.
Ingredients
servings 351 calsOriginal recipe yields 5 servings (5 side salad servings)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Bring a pot of water to boil, add carrots and boil until the carrots are just tender, approximately 10 minutes. Drain well.
- In a mixing bowl combine the celery, green pepper, carrots and onion.
- Bring tomato soup, oil, vinegar and sugar to a boil. Stir well. Remove the mixture from the heat and let cool, 10 to 15 minutes. Pour the mixture over the vegetables, mix until all of the vegetables are coated. Marinate this salad overnight before serving.
Nutrition Facts
Per Serving: 351 calories; 14.6 g fat; 55.5 g carbohydrates; 3.2 g protein; 0 mg cholesterol; 471 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 3747 Ratings
-
-
-
-
-
Most helpful positive review
9/5/2002
I've made this recipe several times with a few modifications. Basically, I'm using it for the dressing part of the recipe -- I do not modify that part. For the veggies, I usually use carrots, ...
Most helpful critical review
12/25/2003
I enjoyed this recipe as a starter/build on recipe. However, the next time I prepare it, as a matter of personal preference I would only cook the carrots a couple of minutes or not at all. For m...
Most helpful
Most positive
Least positive
Newest
12/25/2003
I enjoyed this recipe as a starter/build on recipe. However, the next time I prepare it, as a matter of personal preference I would only cook the carrots a couple of minutes or not at all. For m...
9/5/2002
I've made this recipe several times with a few modifications. Basically, I'm using it for the dressing part of the recipe -- I do not modify that part. For the veggies, I usually use carrots, ...
5/24/2009
Yummy! We love to have this salad in the fridge all summer long. One way I like to serve this is as a topping/dressing over a green salad. Topped w/ crumbled bacon makes it really excellent. I'v...
9/16/2003
My husband loves carrots. I decided to make him copper penny, he had never tasted it. when I made this recipe I cut the sugar (Splenda) and the oil in half. It made a thicker dressing that cling...
5/17/2000
I had this salad at my mom's home over Christmas and it was excellent. It was easy to prepare and very tasty. I substituted some home grown green onions for the onion called for in the rec...
9/21/2005
This is a recipe my mother used to make, and it's like home food to me. However, my son & husband do not care for it as much as I do - because of the texture of the cooked carrots. I probably wo...
7/5/2000
This is a good salad for something a little different. I used less sugar than the recipie calls for and it turned out very good, although there seems to be too much dressing for the amount of c...