Copper Carrot Salad Recipes

COPPER CARROT SALAD

Copper Carrot Salad image

This colorful quick-to-fix salad has been made by my family for many years. My mom, Jean Hamm, shared the recipe so I could have it in my wedding dinner.

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 16 servings.

Number Of Ingredients 13

Ingredients

5 pounds carrots, cut into 1/4-inch slices
2 medium green peppers, chopped
1 large onion, chopped
2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
1-1/2 cups sugar
1-1/2 cups vinegar
1 cup vegetable oil
2 tablespoons Italian seasoning
2 teaspoons ground mustard
2 teaspoons curry powder
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

Place carrots in a Dutch oven. Add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until carrots are tender. Drain; rinse in cold water., In a large bowl, combine green peppers, onion and carrots; set aside. In a large saucepan, combine the remaining ingredients; cook over medium heat until sugar is dissolved, stirring occasionally. Cool for 10 minutes. Pour over carrot mixture; toss to coat. Cover and refrigerate for 24 hours. Serve with a slotted spoon.

Nutrition Facts : Calories 278 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 244mg sodium, Carbohydrate 38g carbohydrate (30g sugars, Fiber 5g fiber), Protein 2g protein.

COPPER PENNIES

Copper Pennies image

This recipe has become such a reliable standby for me that it's expected and welcomes by my friends. This dish can be served chilled for a salad or warm for a side dish. Either way it's always a hit. This can be made ahead and kept in the refrigerator for a few days.-Agnes Circello, Belle Rose, Louisiana

Provided by Taste of Home

Categories Lunch Side Dishes

Time 20m

Yield 8 cups.

Number Of Ingredients 11

Ingredients

2 pounds carrots, cut into 1/4-inch slices
1/2 cup vegetable oil
1 cups sugar
1 large onion, diced
1 large green pepper, diced
1 can (5-1/2 ounces) tomato juice
3/4 cup red wine vinegar
1 teaspoon prepared mustard
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/4 teaspoon pepper

Steps:

Cook the carrots just until crisp-tender; drain. Combine all remaining ingredients in a large bowl. Add carrots and stir until well mixed. Cover and refrigerate at least 3-4 hours. , Serve cold as a salad, or warm it and use as a side dish. Store in the refrigerator for up to 2 weeks.

Nutrition Facts : Calories 144 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 210mg sodium, Carbohydrate 21g carbohydrate (17g sugars, Fiber 2g fiber), Protein 1g protein.

COPPER CARROTS

Copper Carrots image

WHEN I prepare this delicious carrot recipe, I'm reminded of a fabulous church supper our family attended back in 1942. I had never seen so much delicious food before - truly Southern cooking in full flower. These carrots were one of the side dishes served. -Billie Scoggins, Long Beach, Mississippi

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 2 servings.

Number Of Ingredients 8

Ingredients

3 medium carrots, julienned
2 teaspoons sugar
1/2 teaspoon cornstarch
1/4 teaspoon salt
1/8 teaspoon ground ginger
2 tablespoons orange juice
1 tablespoon butter
Chopped fresh parsley, optional

Steps:

In a small saucepan, cook carrots in water until tender; drain. Remove carrots; set aside and keep warm. In the same saucepan, combine sugar, cornstarch, salt and ginger. Gradually stir in orange juice; bring to a boil. Cook and stir for 2 minutes. Add butter. Return carrots to pan; heat through. Sprinkle with parsley if desired.

Nutrition Facts :

COPPER PENNY

Copper Penny image

This was a popular carrot, celery, green pepper, and onion salad my Mom used to make in the summer and for picnics.

Provided by KRYM

Categories Salad Vegetable Salad Recipes

Yield 5

Number Of Ingredients 8

Ingredients

2 pounds carrots, sliced
1 stalk celery, chopped
1 green bell pepper, chopped
1 onion, chopped
1 (10.75 ounce) can condensed tomato soup
.3 cup vegetable oil
½ cup distilled white vinegar
⅔ cup white sugar

Steps:

Bring a pot of water to boil, add carrots and boil until the carrots are just tender, approximately 10 minutes. Drain well.
In a mixing bowl combine the celery, green pepper, carrots and onion.
Bring tomato soup, oil, vinegar and sugar 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.

Nutrition Facts : Calories 351.1 calories, Carbohydrate 55.5 g, Fat 14.6 g, Fiber 6.2 g, Protein 3.2 g, SaturatedFat 2 g, Sodium 471.2 mg, Sugar 41.1 g

COPPER COIN SALAD

Copper Coin Salad image

I found this cooked carrot salad recipe in Mom's recipe box. I don't remember having this growning up, but now that I have tried it, I sure wish we had. The dressing makes one of the best homemade french dressings I've ever had. I hope you enjoy it.

Provided by Angie Modesitt

Categories Other Side Dishes

Time 30m

Number Of Ingredients 10

Ingredients

2 lb carrots, sliced
1 green pepper
1 medium onion
DRESSING
1 can(s) tomato soup, undiluted
1 Tbsp worchestershire sauce
1 Tbsp prepared mustard
1 c sugar (i use a little less)
1/2 c canola oil
1/4 c white vinegar

Steps:

1. Cook carrots in salted water until tender. Drain and cool. Add chopped green pepper and onion.
2. Wisk the dressing ingredients togehter until oil is fully incorporated.
3. Pour dressing over the carrots, green pepper and onion and mix well. Cover and refrigerate over night.

MARINATED CARROTS "COPPER PENNIES"

Marinated Carrots

A co-worker of mine, Pam Derby, from San Angelo, TX gave me this recipe back in the '80's and I have enjoyed it, taking it to potlucks, etc.

Provided by KeriLou

Categories Vegetable

Time 12h10m

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients

2 lbs carrots, sliced
1 small green pepper, thinly sliced
1 medium onion, thinly sliced
10 1/2 ounces tomato soup, undiluted
1/2 cup salad oil
1 cup sugar
3/4 cup vinegar
1 teaspoon mustard, prepared
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon pepper

Steps:

Slice & boil carrots in salted water until tender.
Rinse in ice water.
Alternate layers of carrots, pepper, & onion.
Make marinade of remaining ingredients.
Cover & refrigerate overnight.

Nutrition Facts : Calories 198.6, Fat 9.3, SaturatedFat 1.4, Sodium 393.2, Carbohydrate 28.7, Fiber 2.7, Sugar 22.7, Protein 1.3

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