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Copper Pennies or Sweet and Sour Carrot Salad
Copper Pennies or Sweet and Sour Carrot Salad has made it’s appearance on many tables throughout the years. This is what you could call a “retro” or “vintage” recipe because it has been around for so long. Made with a few simple ingredients, thus making this salad not only fast and easy to prepare but very economical. Fresh sliced carrots, sliced sweet onions, condensed tomato soup, vegetable oil, white sugar, white wine vinegar, Worcestershire sauce, yellow mustard, salt and pepper is all that is needed to make this salad.
Copper Pennies or Sweet and Sour Carrot Salad can be served as a side dish with any meal or served at a picnic alongside grilled burgers. The longer this salad is allowed to sit, the better it becomes. Hence the reason this salad can be kept in the refrigerator for up to one month. I like to store my copper pennies, covered, in a big glass bowl. This recipe is perfect to bring to a backyard barbecue or summertime picnic.
For this recipe we used Campbell’s condensed tomato soup. Tomato Soup with Grilled Cheese Croutons and Shrimp Scampi with Lemon Bow-tie Pasta and Tipsy Carrots. Tomato soup for me is comfort food. When I was in grade school, I would go home for lunch. I remember my mom would have a bowl of Campbell’s tomato soup (made with milk) and a grilled cheese sandwich (made with Kraft American cheese slices) sitting on the table. Boy, did that taste good!
A vintage or retro recipe. An oldie but goodie!
- 1 pound fresh carrots, peeled and thinly sliced
- 1/2 medium sweet onion, thinly sliced
- 1 can condensed tomato soup
- 1/2 cup vegetables oil
- 3/4 cup white sugar
- 3/4 cup white wine vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon yellow mustard
- 1 teaspoon each salt and freshly cracked black pepper
Peel, slice, and boil carrots in boiling water until crisp tender, not mushy.
Drain. Cool slightly.
In a medium glass bowl, layer carrots and onions.
Mix the remaining ingredients in a medium saucepan.
Bring to a boil and boil 2 minutes. Pour over carrots and onions.
Cover and refrigerate at least 24 hours before serving.