Copper Penny

Name: Copper Penny
Yield: 5
Ingredients: 2 pounds carrots, sliced; 1 stalk celery, chopped; 1 green bell pepper, chopped; 1 onion, chopped; 1 (10.75 ounce) can condensed tomato soup; .3 cup vegetable oil; 1/2 cup distilled white vinegar; 2/3 cup white sugar

👥 5 servings

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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🔗 Recipe adapted from AllRecipes

📊 At a Glance

Serves 5

Difficulty Medium

🛒 Ingredients

2 pounds carrots, sliced

1 stalk celery, chopped

1 green bell pepper, chopped

1 onion, chopped

1 (10.75 ounce) can condensed tomato soup

.3 cup vegetable oil

1/2 cup distilled white vinegar

2/3 cup white sugar

Nutrition Facts

Servings per recipe 5

Serving size 1 serving

Amount per serving

Calories 351

% Daily Value*

Total Fat 14.6g 19%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 471mg 20%

Total Carbohydrate 55.5g 20%

Dietary Fiber 6.2g 22%

Total Sugars 41.1g

Protein 3.2g 6%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Bring a pot of water to boil, add carrots and boil until the carrots are just tender, approximately 10 minutes.

In a mixing bowl combine the celery, green pepper, carrots and onion.

Bring tomato soup, oil, vinegar and sugar to a boil.

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.