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Carrot Copper Penny Salad (VRP 004)

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Carrot Copper Penny Salad

Carrot Copper Penny Salad

Carrot Copper Penny Salad Recipe Card Front

Front of the recipe card for Carrot Copper Penny Salad.

There is a notation that the recipe is from Mary Fries.

I haven’t been able to identify who Mary Fries was or how she knew the owner of the recipe box.

Go retro at your next picnic by taking this recipe for a Carrot Copper Penny Salad.

Make it a few days before so the salad marinates well and the carrots are nice and tangy.

Check out these vintage bowls to take your side dish to your next picnic.

Vintage Recipe Box 004

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Carrot Copper Penny Salad Recipe

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Carrot Copper Penny Salad

Carrot Copper Penny Salad

Ingredients

  • 2 pounds carrots, cut into 1/8" slices
  • 1 green pepper, sliced in rings
  • 1 small sweet onion, sliced in rings
  • 1 can tomato soup
  • 1 cup sugar
  • 1/2 cup oil
  • 1/2 cup vinegar
  • 1 teaspoon dry mustard
  • 1 teaspoon Worcestershire sauce
  • Salt and pepper to taste

Instructions

  1. Cook the carrots slightly, drain, and cool
  2. Mix carrots with peppers and onions
  3. Mix together soup, sugar, oil, vinegar, dry mustard, Worcestershire sauce, salt, and pepper
  4. Pour the soup mixture over the vegetable mixture
  5. Marinade overnight or all day

Carrot Copper Penny Salad

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