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