Copper Pennies Recipe

Introduction

Copper Pennies is a vibrant, tangy vegetable salad featuring tender carrots and a flavorful tomato-based dressing. This refreshing dish is perfect as a side for barbecues, potlucks, or any meal that calls for a bright, zesty accompaniment.

Ingredients

• 1 (10.5 ounce) can condensed tomato soup
• ⅔ cup white sugar
• ½ cup distilled white vinegar
• ⅓ cup vegetable oil
• 2 pounds carrots, sliced
• 1 medium onion, chopped
• 1 medium green bell pepper, chopped
• 1 stalk celery, chopped

Instructions

1. Step 1: In a saucepan, combine the condensed tomato soup, white sugar, distilled white vinegar, and vegetable oil. Bring the mixture to a boil, stirring well. Once boiling, remove from heat and let it cool.
2. Step 2: Meanwhile, bring a large pot of water to a boil. Add the sliced carrots and cook until just tender, about 10 minutes. Drain the carrots and transfer them to a large mixing bowl.
3. Step 3: Add the chopped onion, green bell pepper, and celery to the bowl with the carrots. Pour the cooled tomato soup mixture over the vegetables and stir until everything is evenly coated.
4. Step 4: Cover the bowl and refrigerate for 8 hours or overnight to allow flavors to meld. Serve chilled.

Tips & Variations

• For extra crunch, add chopped walnuts or sunflower seeds before serving.
• Substitute apple cider vinegar for distilled white vinegar to add a milder tang.
• If you prefer a sweeter salad, adjust the sugar to taste after mixing the dressing.

Storage

Store Copper Pennies in an airtight container in the refrigerator for up to 3 days. Stir well before serving, as the dressing may settle. This salad is best enjoyed cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tomato sauce instead of condensed tomato soup?

Condensed tomato soup provides a unique sweetness and thickness that fresh tomato sauce lacks. If substituting, you may need to adjust the sugar and thickness of the dressing for the best flavor and consistency.

Is it possible to prepare Copper Pennies ahead of time?

Yes, in fact, refrigerating the salad overnight allows the flavors to meld beautifully, making it tastier the next day. Just be sure to keep it covered and refrigerated.

Copper Pennies Recipe

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4.9 from 86 reviews

Copper Pennies is a refreshing and tangy vegetable salad featuring tender boiled carrots, onions, bell peppers, and celery tossed in a sweet and tangy sauce made from condensed tomato soup, white sugar, vinegar, and vegetable oil. This classic side dish is perfect for potlucks, picnics, or as a vibrant accompaniment to any meal.

• Author: Viktoria
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 8 hours 25 minutes
• Yield: 5 servings 1x
• Category: Salads
• Method: Boiling
• Cuisine: American

Ingredients

Scale 1x2x3x

Vegetables

• 2 pounds carrots, sliced
• 1 medium onion, chopped
• 1 medium green bell pepper, chopped
• 1 stalk celery, chopped

Sauce

• 1 (10.5 ounce) can condensed tomato soup
• ⅔ cup white sugar
• ½ cup distilled white vinegar
• ⅓ cup vegetable oil

Instructions

1. Gather Ingredients: Collect all ingredients including the sliced carrots, chopped onion, chopped green bell pepper, and chopped celery, along with the condensed tomato soup, white sugar, distilled vinegar, and vegetable oil.
2. Prepare Sauce: In a saucepan, combine the condensed tomato soup, white sugar, distilled white vinegar, and vegetable oil. Bring the mixture to a boil over medium heat, stirring well to blend the ingredients. Once boiling, remove the saucepan from the heat and allow the sauce to cool to room temperature.
3. Boil Carrots: While preparing the sauce, bring a large pot of water to a rolling boil. Add the sliced carrots to the boiling water and cook until just tender, approximately 10 minutes. Avoid overcooking to maintain a pleasant texture.
4. Drain and Combine: Drain the cooked carrots thoroughly and transfer them to a large mixing bowl. Add the chopped onion, green bell pepper, and celery to the bowl. Pour the cooled tomato soup mixture over the vegetables, stirring gently to ensure all vegetables are evenly coated.
5. Chill: Cover the bowl with a lid or plastic wrap and refrigerate for at least 8 hours or overnight. This resting time allows the flavors to meld and the vegetables to marinate in the tangy sauce.
6. Serve: After chilling, give the salad a gentle stir and serve chilled as a flavorful side dish at your meal.

Notes

• This salad can be prepared a day ahead, making it ideal for gatherings and events.
• If you prefer a less sweet version, reduce the sugar slightly to taste.
• The texture of the carrots is key; do not overcook them to prevent mushiness.
• Variations can include adding diced cucumber or shredded cabbage for extra crunch.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

Keywords: Copper Pennies, carrot salad, tomato soup salad, tangy vegetable salad, potluck side dish, chilled salad