Suzanne Hussain-Mills
@suztangyhus
Sweet and Tangy Copper Pennies
This Sweet and Tangy Copper Pennies recipe features tender carrots, crisp vegetables, and a deliciously sweet and tangy dressing made from tomato soup, sugar, vinegar, and oil. Perfect as a side dish or a refreshing salad, it's a colorful addition to any meal!
Details
- Cuisine:american
- Diet:vegetarian
- Difficulty:medium
- Estimated Cost:N/A
- Ingredients:8
- Views:5
Recipe Information
- Prep time15 min.
- Cook time15 min.
- Total time30 min.
- Servings5
Ingredients
- 1 (10.5 ounce) can
- 2/3 cup
- 1/2 cup
- 1/3 cup
- 2 pounds
- 1
- 1
- 1
Cooking Instructions
Follow our step-by-step guide on how to make Sweet and Tangy Copper Pennies.
Step 1
In a saucepan, blend together the condensed tomato soup, white sugar, distilled white vinegar, and vegetable oil.
Step 2
Heat the mixture until it reaches a rolling boil, stirring thoroughly to combine.
Step 3
Once boiling, take it off the heat and let it cool down.
Step 4
While the soup mixture cools, fill a large pot with water and bring it to a boil.
Step 5
Add the sliced carrots and cook them until they are just tender, which should take about 10 minutes.
Step 6
After cooking, drain the carrots and place them in a mixing bowl.
Step 7
Next, incorporate the chopped onion, green bell pepper, and celery into the bowl with the carrots.
Step 8
Drizzle the cooled soup mixture over the vegetables and stir gently until everything is evenly coated.
Step 9
Cover the bowl and let it chill in the refrigerator for at least 8 hours, or ideally overnight, allowing the flavors to meld beautifully before serving.
Step 10
This dish is perfect for gatherings, bringing a burst of color and flavor to your table.