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Carrot Copper Penny Salad (VRP 004)

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Carrot Copper Penny Salad is a vibrant and tangy side dish that combines sweet carrots with the crisp textures of bell peppers and onions, all marinated in a zesty tomato-based dressing. This colorful salad is named for its resemblance to shiny copper pennies, making it a tasty addition to any meal and a visually appealing one.

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Carrot Copper Penny Salad

Carrot Copper Penny Salad

The front of the recipe card for Carrot Copper Penny Salad has 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 Carrot Copper Penny Salad recipe.

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.

Food History

This type of marinated salad has roots in Southern U.S. cuisine, where it’s a popular dish at gatherings and potluck dinners. It reflects a tradition of using simple, hearty vegetables and enhancing them with robust flavors through marination. The salad is often praised for its ease of preparation and ability to be made ahead of time, improving its flavors and convenience.

Recipe Discussion

The preparation of Carrot Copper Penny Salad involves slightly cooking sliced carrots to bring out their natural sweetness and soften them just enough to absorb the dressing. Green peppers and sweet onions are added for their crunchy texture and sharp flavors, which contrast nicely with the soft sweetness of the carrots. The dressing, a tangy mix of tomato soup, sugar, oil, vinegar, dry mustard, Worcestershire sauce, salt, and pepper, is poured over the vegetables. This mixture is then marinated, typically overnight, to meld the flavors together and pickle the vegetables slightly, enhancing their taste and digestibility.

Serving Suggestions

Carrot Copper Penny Salad is best served chilled, allowing the flavors to develop fully. It’s an excellent accompaniment to grilled meats, sandwiches, or as part of a buffet spread. The acidity and sweetness of the salad make it a refreshing palate cleanser or side dish that complements more prosperous, heavier main courses.

Preparation Tips

  • Cooking Carrots: Be careful not to overcook the carrots; they should be tender but retain some bite to stand up to the marination process.
  • Slicing Vegetables: Slice the carrots uniformly to ensure they marinate and cook evenly. Using a mandoline slicer can help achieve consistent slices.
  • Marination Time: Allow enough time for the salad to marinate properly. Overnight is ideal, as it gives the flavors time to meld together and the vegetables to absorb the dressing.
  • Adjusting Flavors: Taste the dressing before adding it to the vegetables and adjust the seasoning as needed. Some may prefer less sugar or more vinegar for a tangier profile.

Vintage Recipe Box 004

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Carrot Copper Penny Salad Recipe

Carrot Copper Penny Salad

Carrot Copper Penny Salad


  • 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


  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 offers a delightful mix of textures and flavors, making it a standout dish that’s as easy to make as delicious. Whether you’re serving it at a family dinner, a summer barbecue, or as part of a festive holiday table, this salad will surely win compliments for its taste and appearance.

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