Copper Penny Salad Recipe

Summary

Preparation Time5 MinCooking Time10 Min
Ready In15 MinDifficulty LevelEasy
Health IndexHealthyCuisine
CourseMethod
DishVegetarian
Main Ingredient

Ingredients

 Carrots10 Large, peeled and sliced crosswise 1/2 inch thick to make 5 cups
 Condensed tomato soup10 3⁄4 Ounce, undiluted (1 Can)
 Sugar1 Cup (16 tbs)
 Red wine vinegar3⁄4 Cup (12 tbs)
 Olive oil/Vegetable oil1⁄4 Cup (4 tbs)
 Sweet green pepper1 Large, chopped to make 1 cup
 Yellow onion1 Medium, chopped to make 1 cup
 Worcestershire sauce1 Teaspoon
 Dijon mustard1 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 1848 Calories from Fat 500

% Daily Value*

Total Fat 57 g87.2%

Saturated Fat 7.8 g39%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1629.6 mg67.9%

Total Carbohydrates 328 g109.3%

Dietary Fiber 26.8 g107.3%

Sugars 263.8 g

Protein 13 g26%

Vitamin A 2504.8% Vitamin C 362.4%

Calcium 26.5% Iron 26.8%

*Based on a 2000 Calorie diet

Directions

1. Half-fill a medium-size saucepan with water and bring to a boil over high heat. Add the carrots, lower the heat, and simmer for 5 minutes or just until crisp-tender.
2. Drain, rinse with cold water, and drain again. Transfer to a large bowl and stir in the remaining ingredients. Cover and refrigerate overnight, stirring 2 or 3 times. (This salad keeps for up to 7 days in the refrigerator.) Serve with Lamb Chops with Mint.
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