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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 165.4
  • Total Fat: 0.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 564.6 mg
  • Total Carbs: 40.8 g
  • Dietary Fiber: 3.3 g
  • Protein: 1.8 g

View full nutritional breakdown of Copper Penny Salad (Carrot Salad) calories by ingredient
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Copper Penny Salad (Carrot Salad)

Submitted by: BMBIRD463

Introduction

This is a cold salad with carrots, bell peppers, onions & tomato soup. This is a cold salad with carrots, bell peppers, onions & tomato soup.
Number of Servings: 8

Ingredients

    Carrots, 5 cups sliced
    1 Can Tomato Soup
    1 Cup Sugar
    1 Cup Chopped Bell Pepper
    1 Cup Chopped Onion
    1 Tsp Worcestershire Sauce
    1 Tsp salt


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Directions

Salt carrots and cook for 15-20 minutes. Place onions & bell peppers in a bowl. Combine other ingredients in pan & heat. Add cooked carrots to onions & bell peppers. Then pour the other heated ingredients over the vegetables. Chill & serve. Best when chilled over night.

Number of Servings: 8

Recipe submitted by SparkPeople user BMBIRD463.






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Member Ratings For This Recipe


  • Incredible!
    2 of 2 people found this review helpful
    This is delicious! My friend makes a similar version; she substitutes 1/2 cup Splenda for the sugar, uses apple cider vinegar and omits the worchestershire sauce. - 4/5/10

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  • Delicious! - 10/16/11

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  • I am so thrilled to find this recipe. I've been buying mine from our fruit and veg shop but wanting to make my own to supplement the sugar. Love this recipe and my hubby who doesnt like carrots.....loves the copper penny salad. So great way to get him eating carrots. - 1/4/11

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