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Kae's Delightful Copper Pennies (Marinated Carrots) 🥕✨

Transform your gatherings with this vibrant and tangy marinated carrot dish! Known as Copper Pennies, it's not just a side—it's a refreshing salad that can jazz up any meal. The sweetness of the carrots combined with the zesty marinade is sure to be a crowd-pleaser. Perfect for picnics or potlucks, and the best part? It can be made ahead of time and stored for weeks!

Ingredients

For the carrot salad

2 lbs carrots, sliced & cooked until barely tender
1 green pepper, slivered
1 onion, thinly sliced & separated into rings

For the marinade dressing

1 can tomato soup
3/4 cup vinegar (apple cider or white vinegar works great!)
2/3 cup sugar
1/2 cup salad oil (olive oil adds a nice flavor)
1 tsp Worcestershire sauce
1 tsp prepared mustard
1/2 tsp salt

Instructions

Prepare the veggies: In a large bowl, combine the cooked carrots, slivered green pepper, and onion rings.
Make the marinade: In a separate bowl, whisk together the tomato soup, vinegar, sugar, salad oil, Worcestershire sauce, prepared mustard, and salt. Beat until smooth and fully combined.

🥗 Pro Tip: For a little extra kick, consider adding a pinch of black pepper or a dash of hot sauce to the marinade for a spicy twist!
Combine: Pour the marinade over the vegetables, ensuring everything is well coated.
Chill: Cover the bowl and refrigerate for several hours or overnight. This allows the flavors to meld beautifully.

❄️ Note: The longer it sits, the tastier it gets!

Serving Suggestions

Serve as a chilled vegetable side dish, or arrange atop fresh lettuce as a vibrant salad. Perfect for summertime barbecues!
This dish can be kept in the refrigerator for up to 2 weeks.

Creative Uses

Leftover Marinade: Don’t toss it! The drained marinade lasts for months and works as a fantastic dressing for other salads or steamed veggies.
Add Protein: To make it more filling, add roasted chickpeas or diced grilled chicken when serving as a salad!

Serves: 10 - 12

Kae Handschin's classic recipe is perfect for any meal—give it a try and watch it disappear from the table! 😍🥕

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Here's the text from the image: --- **MARINATED CARROTS** *(Copper Pennies)* 2 lbs. carrots, sliced & cooked until barely tender 1 green pepper, slivered 1 onion, thinly sliced & separated into rings **Marinade dressing:** 1 can tomato soup 3/4 cup vinegar 2/3 cup sugar 1/2 cup salad oil 1 tsp. Worcestershire sauce 1 tsp. prepared mustard 1/2 tsp. salt Place cooked carrots, pepper in bowl. Mix together the marinade dressing, then beat until smooth. Pour over vegetables and refrigerate several hours or overnight. This recipe may be served as a vegetable or on lettuce as a salad. It keeps 2 weeks. The left-over (drained) marinade keeps for months. It can be used as a French dressing over other vegetables as well. **Serves: 10 - 12** Kae Handschin 80

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# Kae's Delightful Copper Pennies (Marinated Carrots) 🥕✨ Transform your gatherings with this vibrant and tangy marinated carrot dish! Known as Copper Pennies, it's not just a side—it's a refreshing salad that can jazz up any meal. The sweetness of the carrots combined with the zesty marinade is sure to be a crowd-pleaser. Perfect for picnics or potlucks, and the best part? It can be made ahead of time and stored for weeks! ## Ingredients ### For the carrot salad - 2 lbs carrots, sliced & cooked until barely tender - 1 green pepper, slivered - 1 onion, thinly sliced & separated into rings ### For the marinade dressing - 1 can tomato soup - 3/4 cup vinegar (apple cider or white vinegar works great!) - 2/3 cup sugar - 1/2 cup salad oil (olive oil adds a nice flavor) - 1 tsp Worcestershire sauce - 1 tsp prepared mustard - 1/2 tsp salt ## Instructions 1. **Prepare the veggies**: In a large bowl, combine the cooked carrots, slivered green pepper, and onion rings. 2. **Make the marinade**: In a separate bowl, whisk together the tomato soup, vinegar, sugar, salad oil, Worcestershire sauce, prepared mustard, and salt. Beat until smooth and fully combined. > 🥗 Pro Tip: For a little extra kick, consider adding a pinch of black pepper or a dash of hot sauce to the marinade for a spicy twist! 3. **Combine**: Pour the marinade over the vegetables, ensuring everything is well coated. 4. **Chill**: Cover the bowl and refrigerate for several hours or overnight. This allows the flavors to meld beautifully. > ❄️ Note: The longer it sits, the tastier it gets! ## Serving Suggestions - Serve as a chilled vegetable side dish, or arrange atop fresh lettuce as a vibrant salad. Perfect for summertime barbecues! - This dish can be kept in the refrigerator for up to 2 weeks. ## Creative Uses - **Leftover Marinade**: Don’t toss it! The drained marinade lasts for months and works as a fantastic dressing for other salads or steamed veggies. - **Add Protein**: To make it more filling, add roasted chickpeas or diced grilled chicken when serving as a salad! **Serves**: 10 - 12 Kae Handschin's classic recipe is perfect for any meal—give it a try and watch it disappear from the table! 😍🥕

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Kae's Copper Pennies (Marinated Carrots)

Gallagher Kitchen