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RECIPE
10 INGREDIENTS6 STEPS12HR 40MIN

Old Fashioned Rainbow Copper Penny Salad

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Olive and Artisan

Recipe developer, writer, photographer and pun making extraordinaire. I’m passionate about developing mouth watering recipes that are balanced with amazing flavor combos.
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This Old Fashioned recipe for Rainbow Copper Penny Salad will bring you back to the good ol’ days. Perfect for a potluck or holiday party!
12HR 40MIN
Total Time

Olive and Artisan

Recipe developer, writer, photographer and pun making extraordinaire. I’m passionate about developing mouth watering recipes that are balanced with amazing flavor combos.
GO TO BLOG

Ingredients

US / METRIC
Servings:
12
Serves 12
6 cups
Rainbow Carrots
1
Red Chili Pepper
1 can
(16 oz)
Tomato Sauce
1/2 cup
Vegetable Oil
1 Tbsp
Worcestershire Sauce
1 tsp

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Nutrition Per Serving

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CALORIES
173
FAT
9.5 g
PROTEIN
1.6 g
CARBS
22.4 g

Cooking Instructions

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Step 1
Boil a pot of water, enough to submerge the carrots.
Step 2
Slice the Rainbow Carrots (2 pound) into 1/2-inch slices.
Step 3
Place the carrots in the boiling water. Boil for about ten minutes, until the carrots are softened and drain. Place in a medium to large bowl.
Step 4
Chop the Red Onion (1), Red Chili Pepper (1) and Green Bell Pepper (1) and place in the same bowl.
Step 5
Pour the Tomato Sauce (1 can), Apple Cider Vinegar (1 cup), Vegetable Oil (1/2 cup), Granulated Sugar (2/3 cup), Worcestershire Sauce (1 tablespoon) and Salt (1 teaspoon) in a saucepan over medium-high heat until it starts to boil. Reduce the heat to medium and simmer for five minutes.
Step 6
Pour over the carrot mixture and stir together. Cover and set in the fridge to marinate overnight.

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Nutrition Per Serving
Calories
173
% Daily Value*
Fat
9.5 g
12%
Saturated Fat
7.7 g
38%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
22.4 g
8%
Fiber
2.9 g
10%
Sugars
17.5 g
--
Protein
1.6 g
3%
Sodium
279.6 mg
12%
Vitamin D
--
--
Calcium
30.6 mg
2%
Iron
0.6 mg
3%
Potassium
158.5 mg
3%
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