Copper Pennies

Try this old-fashioned copper pennies salad for tender carrot slices, celery, onion, and bell pepper marinated overnight in a sweetened tomato vinaigrette.

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 351 Calories

Ingredients

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

Recipe Instructions

Step 1

Bring condensed soup, sugar, vinegar, and oil to a boil in a saucepan. Stir well, remove from the heat, and let cool until needed.

Step 2

At the same time, bring a large pot of water to a boil; add carrots and boil until just tender, about 10 minutes.

Step 3

Drain carrots and transfer to a mixing bowl. Add onion, bell pepper, and celery. Pour soup mixture over vegetables and stir until coated. Cover and refrigerate, 8 hours to overnight, before serving.