Copper Penny

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Most Helpful Positive Review

Jul 13, 2007

I USED HALF OF THE SUGAR,AND HALF OF THE VINEGAR,JUST RIGHT

—vincent

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Most Helpful Critical Review

Dec 26, 2003

I enjoyed this recipe as a starter/build on recipe. However, the next time I prepare it, as a matter of personal preference I would only cook the carrots a couple of minutes or not at all. For my taste the marinade was a little too sweet, I would cut the sugar or increase the vinegar. Also, I felt that a splash of worcestire and prepared mustard would have jazzed this recipe up. I enjoy things zesty and spicy so I would throw in some pepper flakes and garlic. The recipe said to chop, which to me indicates smaller pieces. The next time I will cut the peppers, onions, and celery, it will be a little closer to bite size, to equal the carrots. I might try this recipe again with some modifications.

—TAYL5286

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33 Ratings

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Oct 08, 2002

I've made this recipe several times with a few modifications. Basically, I'm using it for the dressing part of the recipe -- I do not modify that part. For the veggies, I usually use carrots, green beans, sliced beets, and sliced onions. If I'm in a rush, I'll use (gasp!) canned carrots and green beans. Reminds me of a salad I've gotten at a German restaraunt. Very nice with German food since I don't care for the typical sauerkraut. Great recipe!

—MRS.STORY

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Sep 17, 2003

My husband loves carrots. I decided to make him copper penny, he had never tasted it. when I made this recipe I cut the sugar (Splenda) and the oil in half. It made a thicker dressing that clings to the carrots. A big hit with Hubby!

—EMSTUFF

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Jun 02, 2009

Yummy! We love to have this salad in the fridge all summer long. One way I like to serve this is as a topping/dressing over a green salad. Topped w/ crumbled bacon makes it really excellent. I've started cutting back on the oil and never really noticed a difference. I use about 1/4C. of oil and 1/3C. vinegar. Also I switched the sugar to Splenda and decreased that to 1/3C. Love this salad!

—Diana S.

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Aug 29, 2002

I had this salad at my mom's home over Christmas and it was excellent. It was easy to prepare and very tasty. I substituted some home grown green onions for the onion called for in the recipe. I think that the addition of the green onion made the recipe even more tasty.

—TORTUGAS

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Sep 21, 2005

This is a recipe my mother used to make, and it's like home food to me. However, my son & husband do not care for it as much as I do - because of the texture of the cooked carrots. I probably won't make it again for that reason.

—dwieberg

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Jun 02, 2008

I love the taste of this. I use 3 pounds of carrots and omit the peppers (not a huge fan of peppers). People always comment on how good this tastes.

—Kerri H.

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Nutrition

Calories
351 kcal
18%

Carbohydrates
55.5 g
18%

Cholesterol
0 mg
0%

Fat
14.6 g
23%

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.

Nutritional Information

Copper Penny

Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories: 351
Calories from Fat: 132

% Daily Value *
Total Fat 14.6g 23 %
Saturated Fat 2g 10 %
Cholesterol 0mg 0 %
Sodium 471mg 19 %
** Potassium 804mg 23 %
Total Carbohydrates 55.5g 18 %
Dietary Fiber 6.2g 25 %
Protein 3.2g 6 %
Sugars 41.1g
Vitamin A 616 %
Vitamin C 107 %
Calcium 10 %
Iron 15 %
** Thiamin 25 %
** Niacin 24 %
** Vitamin B6 24 %
** Magnesium 11 %
** Folate 28 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.