Our Carrot Copper Pennies recipe was originally featured in Royal Neighbors’ 1978 Sugar N Spice Cookbook. This dish is a classic marinated carrot salad with timeless charm.
Rediscover a retro favorite that’s as tasty today as it was in the ‘70s. This vibrant side dish is sure to add zest to your next family meal.
Carrot Copper Pennies Ingredients
2 lbs. carrots, sliced, cooked, and drained
1 green pepper, diced or in strips
1 medium onion, diced or 2 Tbsps. of chives, chopped
Dressing (see recipe below)
Carrot Copper Pennies Dressing Ingredients
1 can tomato soup
½ cup oil
½ cup sugar
¾ cup vinegar
1 tsp. dry mustard
Salt and pepper to taste
Instructions
Beat together the dressing ingredients together until well combined. Mix the vegetables together, then pour dressing over them, mix thoroughly. Cover and refrigerate for 24 hours. This dish will keep for 3 weeks.
How to Make this Recipe Lighter
– Use honey or agave nectar instead of sugar. Both are sweeter than sugar, but not by the same amount, so different measurement adjustments are needed when substituting either for sugar.
– Use low sodium tomato soup.
– Skip the salt.
If you have a recipe you’d like to share, please send it to editor@royalneighbors.org.
View more recipes at theroyalneighbor.org/recipes.
