Copper Pennies

Copper PenniesBy: Chef Emerald Coleman


  • 2 lbs Carrots
  • 1 small Green pepper, chopped
  • 1 medium Onion, cut into rings
  • Dressing{}(this is enough for 4 pounds of carrots)
  • 1 can Tomato soup
  • 1/2 cup Vegetable oil
  • 1 cup Sugar
  • 3/4 cup Vinegar


1. Slice carrots into 1/4 inch slices. {}Cook until tender crisp - maybe 5 to 10 minutes.

2. Drain and cool carrots and then add green pepper and onion.

3. Combine the dressing ingredients in a small pot. {}Boil for 3 minutes, then cool.

4. Pour liquid mixture over cooled carrots/green pepper/onion mix. {}Mix lightly{}and let stand overnight. {}Stir a few times while it's marinating.

This tasty salad keeps very well for several days. {}Does not taste like tomato soup.