Copper Penny Salad Recipe - Allrecipes.com
Copper Penny Salad Recipe

Copper Penny Salad

Recipe by  

"A colorful salad with a fanciful name--lightly cooked carrot coins and crunchy bits of green pepper, onion and celery, tossed together and chilled overnight in a tangy marinade."

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Ingredients Edit and Save

Original recipe makes 5 side salad servings Change Servings
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Directions

  1. Bring a pot of water to boil, add carrots and boil until the carrots are just tender, approximately 10 minutes. Drain well.
  2. In a mixing bowl combine the celery, green pepper, carrots and onion.
  3. Bring tomato soup, oil, vinegar and SPLENDA® Granulated Sweetener to a boil. Stir well. Remove the mixture from the heat and let cool, 10 to 15 minutes. Pour the mixture over the vegetables, mix until all of the vegetables are coated. Marinate this salad overnight before serving.
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Footnotes

  • This is a reduced sugar version of a recipe originally submitted by an Allrecipes home cook.
  • Serving Size: 1 1/2 cups salad
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Reviews More Reviews

Most Helpful Positive Review
Apr 06, 2009

My family has made this "summer" favorite for years, but I haven't seen it made with alternative sugar product. This is a wonderful salad to take on a picnic or other outside meal, as there is no mayo, and it is partially "pickled", as it were! Best made at least one day ahead!

 
Most Helpful Critical Review
Dec 13, 2010

Boring.

 

8 Ratings

Feb 19, 2009

It is a wonderful salad. I probaly put in a few more ingredents than it called for but all the veggie eaters in my family loved it. I will fix again and again. Nancy

 
Jun 19, 2012

I used 1 cup sugar instead of splenda because I don't have splenda in the house. I also added 1 teaspoon mustard and 1 teaspoon worcestershire for some extra flavor

 
Feb 05, 2012

I MAKE THIS FOR EVERY FAMILY GATHERING IT IS A BIG HIT!!

 
Jan 16, 2009

it sounds and lookes pretty awsome I think i'll try it .

 
Aug 28, 2012

carrots never tased so good!

 
Apr 19, 2014

My Grandmother made this recipe for Thanksgiving recently & I fell in love with it! I didn't have white vinegar so I used apple cider vinegar which I did have. Likewise, I didn't have tomato soup so I mixed V8 juice & tomato paste (to the same consistency of condensed soup. ) Just as delicious!

 

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Nutrition

  • Calories
  • 272 kcal
  • 14%
  • Carbohydrates
  • 31.7 g
  • 10%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 16.1 g
  • 25%
  • Fiber
  • 6.2 g
  • 25%
  • Protein
  • 3.2 g
  • 6%
  • Sodium
  • 471 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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