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Copper Penny

Rated as 4.6 out of 5 Stars

"This was a popular carrot, celery, green pepper, and onion salad my Mom used to make in the summer and for picnics."
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Ingredients

servings 351 cals
Original recipe yields 5 servings (5 side salad servings)

Directions

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  1. Bring a pot of water to boil, add carrots and boil until the carrots are just tender, approximately 10 minutes. Drain well.
  2. In a mixing bowl combine the celery, green pepper, carrots and onion.
  3. 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

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Reviews

Read all reviews 38
  1. 48 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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

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...

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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...

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, ...

I USED HALF OF THE SUGAR,AND HALF OF THE VINEGAR,JUST RIGHT

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...

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...

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...

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...

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...

My mother-in-law has been making this forever & I was so delighted to find it here. Once you make this, you will understand. It is delish & lasts for over a week in the fridge, gets better the ...