In The Kitchen: Copper Penny Salad

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. 

The Copper Penny Salad Pack from Apple A Day is available to order here:

More In The Kitchen Recipes:

1 thought on “In The Kitchen: Copper Penny Salad”

  1. Can I preserve this recipe?

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