Copper Pennies Salad: A Classic Southern Recipe

Ingredients

• 1 (10.5 ounce) can condensed tomato soup
• 0.67 cup white sugar
• 0.5 cup distilled white vinegar
• 0.33 cup vegetable oil
• 2 pounds carrots, sliced
• 1 medium onion, chopped
• 1 medium green bell pepper, chopped
• 1 stalk celery, chopped

Instructions

1. Assemble all the necessary ingredients for this classic salad.
2. In a saucepan, combine condensed tomato soup, sugar, vinegar, and cooking oil. Bring the mixture to a rolling boil, stirring continuously. Once boiling, remove from heat and allow to cool completely.
3. While the soup mixture cools, bring a large pot of water to a vigorous boil. Add the sliced carrots and cook until they are just tender, approximately 10 minutes.
4. Drain the cooked carrots thoroughly and transfer them to a large mixing bowl. Add the chopped onion, bell pepper, and celery to the bowl. Pour the cooled soup mixture evenly over the vegetables, ensuring they are well coated. Cover the bowl tightly and refrigerate for at least 8 hours, or preferably overnight, before serving this refreshing copper pennies salad.

Nutrition

• Calories: 351 kcal
• Fat Content: 15 g
• Fiber Content: 6 g
• Sugar Content: 41 g
• Sodium Content: 471 mg
• Protein Content: 3 g
• Carbohydrate Content: 56 g
• Saturated Fat Content: 2 g
• Unsaturated Fat Content: 0 g