Golden Pennies Carrot Salad Recipes

COPPER PENNIES CARROT SALAD

Copper Pennies Carrot Salad image

An old-fashioned chilled carrot salad, made with thinly sliced carrots, sweet onion and sweet bell pepper, soaked in a sweet and sour vinegar marinade made with canned tomato soup.

Provided by Deep South Dish

Time 8h15m

Number Of Ingredients 10

Ingredients

1 pound raw carrots, peeled and sliced thin*
1/2 a medium Vidalia or other sweet onion, sliced very thin
1/2 a green bell pepper, sliced very thin
1 (10.5) can condensed tomato soup
3/4 cup granulated sugar
1/4 cup canola oil
3/4 cup apple cider vinegar
1 tablespoon Worcestershire, or to taste
1 tablespoon yellow mustard
1 teaspoon each kosher salt and freshly cracked black pepper, or to taste

Steps:

Peel carrots, wash and cut them into thin rounds. You should have roughly 4 cups of sliced carrots.
Place into a microwave safe bowl, add 2 tablespoons of water, cover and cook on high, about 7 minutes, or until crisp tender. Your microwave time may vary. Drain.
Place into a medium to large glass bowl and top with the very thinly sliced sweet onion and bell pepper. Toss.
Meanwhile, in a medium saucepan, whisk together the tomato soup with all of the remaining ingredients. Bring to a boil, reduce heat and simmer for about 5 minutes.
Pour hot mixture over the vegetable mixture, cover and refrigerate for 24 hours, stirring occasionally.
Use a slotted spoon to transfer to a serving dish and serve as a cold side salad.

CONTEST-WINNING GLAZED CARROT COINS

Contest-Winning Glazed Carrot Coins image

These glossy carrots, flavored with orange juice, cinnamon and ginger, are pretty enough for a special meal. To save time, you could substitute two 15-ounce cans of carrots for the fresh ones. -Helen Bethel, Maysville, North Carolina

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

2 tablespoons butter
2 tablespoons brown sugar
2 tablespoons orange juice
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/8 teaspoon ground cinnamon
6 medium carrots, cut into 1/2-inch slices

Steps:

In a small saucepan, melt butter over medium heat. Stir in the brown sugar, orange juice, salt, ginger and cinnamon. Add the carrots; cover and cook for 20-25 minutes or until tender, stirring occasionally.

Nutrition Facts : Calories 94 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 217mg sodium, Carbohydrate 17g carbohydrate (13g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

GOLDEN PENNIES (CARROT SALAD) RECIPE

Golden Pennies (Carrot Salad) Recipe image

Provided by claussen74

Number Of Ingredients 10

Ingredients

sauce:
4 c carrots, sliced
1 lg onion, sliced
1 green pepper, diced
1 can tomato soup
3/4 c sugar
1 tsp salt
1 tsp dry mustard
1/2 c oil
3/4 c vinegar

Steps:

Cook carrots until fork tender. Mix sauce ingredients together. Pour over cooked carrots. Refrigerate for an hour or two to marinate. Serve.

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

GOLDEN CARROT COINS

Golden Carrot Coins image

Once you try this simple yet scrumptious side dish, you'll never serve plain carrots again!-Erlene Cornelius, Spring City, Tennessee

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 6-8 servings.

Number Of Ingredients 8

Ingredients

1/4 cup butter, cubed
3/4 cup chicken broth
2 teaspoons sugar
2 teaspoons salt
1/8 teaspoon pepper
14 medium carrots, cut into 1/4-inch slices
3 tablespoons minced fresh parsley
2 teaspoons lemon juice

Steps:

In a large saucepan, melt butter. Stir in the broth, sugar, salt and pepper; bring to a boil. Add carrots. Return to a boil. Reduce heat; cover and simmer for 8-10 minutes or until carrots are crisp-tender. Stir in parsley and lemon juice. Serve with a slotted spoon.

Nutrition Facts : Calories 102 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 773mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 3g fiber), Protein 1g protein.

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

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.

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.

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