This In The Kitchen: Copper Penny Salad is the perfect make-ahead salad for enjoying with meals or on its own throughout the week.
In The Kitchen is sponsored by our friends at Apple A Day Home Delivery, shop online and get your fresh produce delivered to your door! (Greater Moncton region)
In the kitchen live with Ruth Ann:
🥕 Copper Penny Salad 🥕
▪︎ 2lb Carrots
▪︎ 1 Onion
▪︎ 1 Green Pepper
▪︎ 1 Can of Condensed Tomato Soup
▪︎ 1/2 cup Olive or Vegetable Oil
▪︎ 1/4 cup Vinegar
▪︎ 3/4 cup Sugar
▪︎ 1 tsp prepared Mustard
▪︎ 1 tsp Worchestershire Sauce (Optional)
Prep Ahead: Peel and slice carrots into rounds. Boil and cook carrots for about 15-20 minutes or until fork-tender. Drain. Place in a large mixing bowl.
Onion & Pepper can be chopped ahead and ready as well. I sometimes slice onions in larger half rings or chop them up. It’s a personal preference.
1. Combine carrots, onion and green peppers in a large bowl.
2. In a medium bowl, combine the remaining ingredients and stir to combine.
3. Add dressing to carrots and stir. Refrigerate for 2 hours before serving.
… You can ORDER YOUR PRODUCE HERE …
The Copper Penny Salad Pack from Apple A Day is available to order here: https://appleadaymoncton.ca/en/home/214-copper-penny-salad-ingredient-pack.html
More In The Kitchen Recipes:
- Twice Baked Potatoes – 3 Ways
- Ruthie’s Brunch Fritatta
- Copper Penny Salad
- 2 Mason Jar Salads
- Berry Green Smoothie Packs
- Sheet Pan Roasted Veggies
- No Mayo Coleslaw
1 thought on “In The Kitchen: Copper Penny Salad”
Can I preserve this recipe?