Copper Penny Salad Recipes

COPPER PENNIES RECIPE (MARINATED CARROTS)

Steps:

• Preheat the oven to 400 degrees F.
• Peel the carrots and slice them into approximately ¼-⅓ inch thick medallions.
• Place them on a baking sheet and top with the olive oil and salt and pepper. Toss to combine and spread them out evenly in a single layer.
• Roast for approximately 10-12 minutes for crisp-tender carrots. If you like your carrots more well done, leave them in the oven for a few more minutes. Test the carrots by sticking a fork in them.
• When the carrots are done remove from the oven and allow to cool. Set aside.
• While the carrots are cooking, combine all of the marinade ingredients in a small saucepan and bring to a boil over medium heat. Remove the marinade from the heat and allow to cool.
• Add the carrots, bell pepper and onion to the marinade, cover and refrigerate overnight.
• To serve, either drain the marinade or use a slotted spoon.

COPPER PENNIES

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.

COPPER PENNIES CARROT SALAD

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.

COPPER PENNY

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.

COPPER PENNIES OR SWEET AND SOUR CARROT SALAD

Steps:

• 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.

COPPER PENNY SALAD

Steps:

• cook carrots 5 minutes.
• drain and cool.
• add everything else and mix well.
• serve chilled.

COPPER COIN SALAD

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.