Copper Pennies

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Recipe Courtesy of

Servings: 12-15 servings
Prep Time: 8 hours 5 min
Cook Time: 5 min
Difficulty: Easy

Ingredients Add to grocery list

1 cup sugar
1 cup white vinegar
1 cup vegetable oil
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
1 teaspoon salt
1 teaspoon coarsely ground black pepper
1   10 3/4-ounce can tomato soup
2 lb carrots, peeled, cooked, and sliced
1   medium onion, sliced into rings
1   green bell pepper, coarsely chopped





Combine the sugar, vinegar, oil, mustard, Worcestershire sauce, salt, and pepper in a saucepan over medium heat and bring to a boil. Remove from the heat and add the soup. Mix the carrots, onion, and bell pepper together in a large glass dish; pour the sauce over the vegetables, stir gently to combine, and refrigerate overnight. This salad will keep for up to six weeks in the refrigerator.

Show: Paula's Home Cooking/Lady and Sons Too! cookbook
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Reader Comments:


My husband LOVES these. I use canned carrots and use regular mustard most times as I never have dry mustard. THANK YOU!!

By Melissa W. on November 27, 2013


This is one of the easiest and most flavorful side dish I've had. It is an easy way to use canned carrots as well. I just eliminate half of the salt when I use canned. I love carrots but it takes forever to peel and cut them so I tried the recipe with canned carrots and it turned out great. Thanks Paula for having this recipe on your site. I enjoyed it when my kids were little and we had a pot luck at their preschool. I never was able to get the recipe before.

By Anonymous on February 15, 2010

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