Copper Coin Salad Recipes

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

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.

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 PENNY SALAD

Copper Penny Salad image

Make and share this Copper Penny Salad recipe from Food.com.

Provided by GingerlyJ

Categories Vegetable

Time 15m

Yield 1 dish, 4-6 serving(s)

Number Of Ingredients 9

Ingredients

2 lbs carrots, sliced coin sized
1 green pepper, diced
1 red onion, diced
1/2 cup vinegar
1/2 cup heart healthy canola oil
1 (14 1/2 ounce) can tomato soup
3/4 cup sugar
1 teaspoon dried mustard
1 tablespoon Worcestershire sauce

Steps:

cook carrots 5 minutes.
drain and cool.
add everything else and mix well.
serve chilled.

COPPER COINS

Copper Coins image

Based on the ingredients, I'm not sure I would have ever tried this dish without first having it at a buffet. I don't use the pimentos, salt. I actually prefer this served at room temperature. Even if you're not a carrot lover, give this one a try. Recipe from acquaintance Janet. Unsure yields.

Provided by charlie 5

Categories Vegetable

Time 30m

Yield 1 salad

Number Of Ingredients 11

Ingredients

2 lbs fresh carrots
1/2 red onion, thin sliced
1/2 green pepper, sliced very thin in 1 strips
1 (4 ounce) jar pimentos, chopped (optional)
1 cup fresh parsley, chopped
1/2 cup butter or 1/2 cup margarine
1 cup sugar
1/2 cup vinegar
1 (10 3/4 ounce) can condensed tomato soup, undiluted
1/4 teaspoon salt (optional)
1 teaspoon dry mustard

Steps:

Clean and peel carrots and cut into ¼" coins. Cook until tender but still crisp, about 10 minutes. Drain and place half of the carrots in a large, deep, buttered casserole.
Top with onion, green pepper, pimento, and parsley. Add remaining carrots.
Melt butter in saucepan. Add sugar, vinegar, soup, salt, and dry mustard. Add the pimentos and salt if you choose. Bring to boil and cook 2-3 minutes. Pour over carrots.
Refrigerate 24 hours.
To serve, heat in oven for 40 minutes at 350 degrees.

Nutrition Facts : Calories 2237.3, Fat 97.5, SaturatedFat 59.6, Cholesterol 244, Sodium 3001.4, Carbohydrate 341.4, Fiber 33.4, Sugar 270.5, Protein 18

COPPER PENNIES

Copper Pennies image

I know, there are Copper Pennies all over the place. This is a tad different than the others, but very similar. They must be good to have so many recipes. Really, they are good; they make a great side dish at a picnic or cookout. They are served cold and go with anything. When I make them, I share them with my daughter as she loves them, too. It is a great way to get your carotene.

Provided by Mimi in Maine

Categories Vegetable

Time 1h20m

Yield 10-12 serving(s)

Number Of Ingredients 11

Ingredients

2 lbs carrots (peeled and sliced)
1 green pepper (thinly sliced)
1 medium onion (thinly sliced)
1 (10 3/4 ounce) can tomato soup
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup cooking oil
3/4 cup vinegar
1 cup sugar
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce

Steps:

Cook carrots till done; drain and rinse.
Put the carrots, green pepper, and onion in a bowl.
In a saucepan mix together the tomato soup, salt, pepper, oil, vinegar, sugar, mustard, and Worcestershire sauce.
Bring to a boil, stirring until thoroughly blended.
Pour over veggies and refrigerate for at least 1 hour and better for a few hours.

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