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Nutritional Info
  • Servings Per Recipe: 14
  • Amount Per Serving
  • Calories: 131.6
  • Total Fat: 5.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 208.2 mg
  • Total Carbs: 20.6 g
  • Dietary Fiber: 3.9 g
  • Protein: 1.7 g

View full nutritional breakdown of Copper Penny calories by ingredient
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Copper Penny

Submitted by: DILBERTA

Introduction

You'd never guess from the name that this is a veggie salad with disks of carrot- or would you?

This salad is best made a day or two ahead to allow all of the flavors to blend.
You'd never guess from the name that this is a veggie salad with disks of carrot- or would you?

This salad is best made a day or two ahead to allow all of the flavors to blend.

Number of Servings: 14

Ingredients

    3 pounds carrots, sliced (our used pre-sliced)
    3 stalks celery, chopped
    2 medium green bell pepper, chopped
    2 medium onions, chopped
    1 can condensed tomato soup (10.75 oz)
    1/3 cup distilled white vinegar
    1/3 cup sugar
    1 tsp garlic, minced
    1 tsp worcestershire sauce

Directions

1. Bring a large pot of water to boil. Add carrots and boil until the carrots are just tender, about 10 minutes. Drain well.

2. While the carrots are cooking, combine the celery, green pepper, and onion in a very large mixing bowl.

3. In a pot, combine the tomato soup, oil, vinegar, sugar, garlic and worcestershire sauce. Stir well and bring the mixture to a boil over medium-medium high heat. Remove the mixture fromt he heat and allow to cool 10-15 minutes.

4. Combine the cooked carrots with the other vegetables in the large bowl.

5. Pour the cooled sauce over the vegetables, and stir until all of the vegetables are coated. Refrigerate the salad 12-48 hours before serving.

Makes 14 1-cup servings

Number of Servings: 14

Recipe submitted by SparkPeople user DILBERTA.






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Member Ratings For This Recipe

  • Missing how muck oil in the recipe, if you (DILBERTA) see this can you add it. We like this recipe very much and it is one that can be shared among friends. - 1/2/11

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