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Copper Pennies or Sweet and Sour Carrot Salad
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins

A vintage or retro recipe. An oldie but goodie!

Course: Salad, Side Dish
Cuisine: All-American
Keyword: carrots, tomato soup
Servings: 6 servings
  • 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
  1. Peel, slice, and boil carrots in boiling water until crisp tender, not mushy.
  2. Drain. Cool slightly.
  3. In a medium glass bowl, layer carrots and onions.
  4. Mix the remaining ingredients in a medium saucepan.
  5. Bring to a boil and boil 2 minutes. Pour over carrots and onions.
  6. Cover and refrigerate at least 24 hours before serving.