Copper Penny Carrots
User Reviews
5.0
24 reviews
Excellent
Copper Penny Carrots
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This is an easy inexpensive salad made with carrots.
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Ingredients
- 5 cups sliced carrots 1/4-inch slices
- 3/4 cup minced onion
- 1 green bell pepper diced
- 1 can tomato soup
- 2/3 cup sugar
- 1/2 cup vegetable oil
- 3/4 cup white vinegar
- 1 teaspoon celery seed
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon Worcestershire sauce
- 1 teaspoon mustard
- 1 teaspoon basil leaves chopped
Instructions
- Place the carrots in a medium-sized pot. Add enough water to cover by an additional inch and bring to a boil.
- After five minutes, add the onions and green bell peppers. Drain the vegetables and transfer them to a bowl.
- Place the remaining ingredients in a saucepan. Heat and stir until the mixture just begins to boil. Then pour the mixture over the drained vegetables.
- Cover and cool the carrot salad before serving.
Notes
- Use pre-cut carrot coins from the produce section
- Substitute 2 pounds of frozen sliced carrots, partially thawed
- Prepare up to 3 days in advance for maximum flavor development
- Use a food processor with a slicing disc for perfectly uniform carrot coins
Nutrition Information
Show Details
Calories
171kcal
(9%)
Carbohydrates
21g
(7%)
Protein
1g
(2%)
Fat
9g
(14%)
Saturated Fat
0g
(0%)
Cholesterol
0mg
(0%)
Sodium
333mg
(14%)
Potassium
326mg
(9%)
Fiber
1g
(4%)
Sugar
16g
(32%)
Vitamin A
9005IU
(180%)
Vitamin C
7mg
(8%)
Calcium
27mg
(3%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 171 kcal
% Daily Value*
| Calories | 171kcal | 9% |
| Carbohydrates | 21g | 7% |
| Protein | 1g | 2% |
| Fat | 9g | 14% |
| Saturated Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 333mg | 14% |
| Potassium | 326mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 9005IU | 180% |
| Vitamin C | 7mg | 8% |
| Calcium | 27mg | 3% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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