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Vintage Copper Penny Salad With Campbells Tomato Soup

Amber Bondar
This vintage inspired copper penny salad is a great summer side dish to use up carrots. The sweet tangy marinated salad with crunchy vegetables goes well with grilled meats and creamy summer salads. The low-cost salad is quick and easy to prepare making it a great one for your summer BBQ lineup. Plus you can make it ahead and it will last all week long!
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Prep Time 10 minutes
Course Salad
Cuisine American, Canadian
Servings 10

Equipment

  • 1 Large Salad Bowl
  • Cutting board
  • Mandolin Optional
  • Vegetable peeler
  • knife
  • measuring cup

Ingredients
  

  • 4 Cups Carrots Cut Into Thin Rounds "Copper Pennies"
  • 1 Lrg Red Bell Pepper Or Yellow, Orange, Green, Cut Into Slices or Pieces.
  • 1 Lrg Red Onion Thinly Sliced Into Rings
  • 1 Can Campbells Tomato Soup Or Other Brand
  • 1 Cup White Sugar
  • 1 Cup Corn Oil
  • ½ Cup White Vinegar
  • 1 Tbsp Dry Mustard Powder
  • 1 Tsp Salt

Instructions
 

  • In a large salad bowl measure the white sugar, corn oil, white vinegar, salt and dry mustard.
    1 Cup White Sugar, 1 Cup Corn Oil, ½ Cup White Vinegar, 1 Tbsp Dry Mustard Powder, 1 Tsp Salt
  • Open the tomato soup and add to bowl. Stir well. Set aside.
    1 Can Campbells Tomato Soup
  • Peel and slice into thin rings the red onion. Add to marinade.
    1 Lrg Red Onion
  • Cut up and deseed then slice into piece the red pepper. Add to marinade.
    1 Lrg Red Bell Pepper
  • Peel and cut thinly into rounds the carrots. Add to marinade.
    4 Cups Carrots
  • Stir the mixture well to thoroughly coat vegetables and submerge in the marinade.
  • Cover salad bowl and refrigerate for a minimum of 8 hours.
  • Leaving the salad overnight to marinate will increase the flavors in the dish.
Keyword carrots, dessert salad, old-fashioned recipe, summer salad, vintage recipe, vintage to modern recipe
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