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Copper Pennies

By Paula Deen

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2 reviews • 0 questions

Difficulty: Easy

Ingredients

  • 1 cup sugar
  • 1 cup white vinegar
  • 1 cup vegetable oil
  • 1 teaspoon dry mustard
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon salt
  • 1 teaspoon coarsely ground black pepper
  • 1 (10 3/4 oz) can tomato soup
  • 2 lbs peeled, cooked, and sliced carrots
  • 1 medium sliced into rings onion
  • 1 coarsely chopped green bell pepper

Directions

Combine the sugar, vinegar, oil, mustard, Worcestershire sauce, salt and pepper in a saucepan over medium heat and bring to a boil. Remove from the heat and add the soup. Mix the carrots, onion and bell pepper together in a large glass dish; pour the sauce over the vegetables, stir gently to combine, and refrigerate overnight. This salad will keep for up to six weeks in the refrigerator.

Reviews (2)Questions (0)

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Melissa W.

November 27, 2013
My husband LOVES these. I use canned carrots and use regular mustard most times as I never have dry mustard. THANK YOU!!

Phil the Administrator

February 15, 2010
This is one of the easiest and most flavorful side dish I've had. It is an easy way to use canned carrots as well. I just eliminate half of the salt when I use canned. I love carrots but it takes forever to peel and cut them so I tried the recipe with canned carrots and it turned out great. Thanks Paula for having this recipe on your site. I enjoyed it when my kids were little and we had a pot luck at their preschool. I never was able to get the recipe before.

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