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Home Dishes & Beverages Salads Vegetable Salads

Copper Pennies

Name: Copper Pennies
Prep time: 20 min
Total time: 20 min
Yield: 8 cups.
Ingredients: 2 pounds carrots, cut into 1/4-inch slices; 1/2 cup vegetable oil; 1 cups sugar; 1 large onion, diced; 1 large green pepper, diced; 1 can (5-1/2 ounces) tomato juice; 3/4 cup red wine vinegar; 1 teaspoon prepared mustard; 1 teaspoon Worcestershire sauce; 1 teaspoon salt; 1/4 teaspoon pepper

5 reviews

Test Kitchen Approved

Total Time

Prep: 20 min. + chilling

Makes

8 cups

Updated: Jun. 30, 2023

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

Copper Pennies Recipe photo by Taste of Home

Ingredients

2 pounds carrots, cut into 1/4-inch slices
1/2 cup vegetable oil
1 cups sugar
1 large onion, diced
1 large green pepper, diced
1 can (5-1/2 ounces) tomato juice
3/4 cup red wine vinegar
1 teaspoon prepared mustard
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/4 teaspoon pepper

Directions

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

1/2 cup: 144 calories, 7g fat (1g saturated fat), 0 cholesterol, 210mg sodium, 21g carbohydrate (17g sugars, 2g fiber), 1g protein.