Recipe by Inspired by Home Cooks
"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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green bell pepper, chopped
1 (10.75 ounce) can
condensed tomato soup
distilled white vinegar
SPLENDA® No Calorie Sweetener, Granulated
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!
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
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
I MAKE THIS FOR EVERY FAMILY GATHERING IT IS A BIG HIT!!
it sounds and lookes pretty awsome I think i'll try it .
carrots never tased so good!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Copper Penny Salad
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 145
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