Copper Pennies
This recipe creates 'Copper Pennies', a classic marinated carrot salad featuring tender-crisp carrot slices and chopped vegetables in a sweet and tangy dressing made from condensed tomato soup, sugar, vinegar, and oil. It's a vibrant, refreshing side dish perfect for potlucks or picnics.
Equipment
- 1 Large Pot For cooking carrots
- 1 Cutting Board
- 1 Chef's knife
- 1 Large Mixing Bowl or Container For combining and marinating
- 1 Whisk For making the dressing
Ingredients
Main
- 1 10.5 ounce can condensed tomato soup
- 0.667 cup white sugar
- 0.5 cup distilled white vinegar
- 0.333 cup vegetable oil
- 2 pounds carrots sliced
- 1 medium onion chopped
- 1 medium green bell pepper chopped
- 1 stalk celery chopped
Instructions
- Wash and peel the carrots, then slice them into uniform 'penny' sized rounds.
- Chop the onion, green bell pepper, and celery into small, bite-sized pieces.
- Bring a large pot of water to a boil. Add the sliced carrots and cook for 5-7 minutes, or until tender-crisp.
- Drain the cooked carrots and rinse them under cold water to stop the cooking process. Set aside to cool slightly.
- In a large mixing bowl, whisk together the condensed tomato soup, white sugar, distilled white vinegar, and vegetable oil until the dressing is smooth and well combined.
- Add the cooled carrots, chopped onion, chopped bell pepper, and chopped celery to the bowl with the dressing.
- Gently toss all the ingredients until the vegetables are evenly coated in the dressing.
- Cover the bowl or transfer the mixture to an airtight container.
- Refrigerate for at least 4 hours, preferably overnight, allowing the flavors to meld and the vegetables to marinate.
- Stir the salad before serving, ensuring the dressing is distributed evenly.
Notes
Achieve a perfect tender-crisp texture for the carrots – cook just until they yield slightly but retain a bite. Overcooked carrots will become mushy. Ensure the dressing is well-whisked to emulsify the oil and vinegar with the soup base. Allowing the salad to marinate for at least 4-6 hours, ideally overnight, is crucial for the flavors to fully penetrate the vegetables and develop the characteristic sweet and tangy profile. Serve chilled.