Pennys Pebble Salad Recipes
COPPER PENNIES
This recipe has become such a reliable standby for me that it's expected and welcomes by my friends. This dish can be served chilled for a salad or warm for a side dish. Either way it's always a hit. This can be made ahead and kept in the refrigerator for a few days.-Agnes Circello, Belle Rose, Louisiana
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 8 cups.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 144 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 210mg sodium, Carbohydrate 21g carbohydrate (17g sugars, Fiber 2g fiber), Protein 1g protein.
COPPER PENNY
This was a popular carrot, celery, green pepper, and onion salad my Mom used to make in the summer and for picnics.
Provided by KRYM
Categories Salad Vegetable Salad Recipes
Yield 5
Number Of Ingredients 8
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.
Nutrition Facts : Calories 351.1 calories, Carbohydrate 55.5 g, Fat 14.6 g, Fiber 6.2 g, Protein 3.2 g, SaturatedFat 2 g, Sodium 471.2 mg, Sugar 41.1 g
PENNY'S PEBBLE SALAD
Make and share this Penny's Pebble Salad recipe from Food.com.
Provided by DailyInspiration
Categories Salad Dressings
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Prepare rice according to package instructions. Let cool to room temperature. Stir corn, cucumber, carrots, green onions and parsley into rice. Combine oil, lemon juice, garlic, dill weed, mustard and pepper in small bowl; mix well. Stir into rice mixture. Cover and chill several hours or overnight.
- Stir in sunflower seeds. Serve on lettuce-lined plates and sprinkle with almonds.
Nutrition Facts : Calories 186.5, Fat 13.7, SaturatedFat 1.6, Sodium 20.2, Carbohydrate 15.1, Fiber 3.4, Sugar 3.4, Protein 4.5
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