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Harvest of the Month - Copper Penny Salad

From Shelby Moose, Registered Dietitian

  • 1 lb. carrots, peeled and sliced
  • ½ cup sugar
  • ½ cup white vinegar
  • ½ cup oil
  • ½ can (10 ¾ oz.) condensed tomato soup
  • 1 teaspoon dry mustard
  • Several shakes worcestershire sauce
  • Salt to taste
  • Pepper to taste
  • ½ cup celery, diced
  • ½ cup green pepper, diced
  • ½ cup onion, diced small or rings as pictured

Preparation

  1. Bring a pot of water to boiling, add the carrots and cook for 4-5 minutes. You want the carrots to be tender but still firm. Remove from heat, drain and rinse with cold water until the carrots have cooled.
  2. In a medium saucepan, combine the sugar, vinegar, soup, mustard and Worcestershire sauce and mix together until well blended. Season with salt and pepper to taste. Bring the mixture to a boil, turn down the heat and simmer for 5 to 10 minutes. Remove the marinade from heat and let cool for 15 minutes or so.
  3. In a large bowl, mix together the carrots, celery, green pepper and onion.
  4. Pour the marinade over the veggies, stir well, cover and refrigerate overnight so that the flavors have a chance to blend together.
  5. Serve as a side dish or as a main dish.