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SideChef
Recipes
Dairy-Free
Old Fashioned Rainbow Copper Penny Salad
Recipe

10 INGREDIENTS • 6 STEPS • 12HRS 40MINS

Old Fashioned Rainbow Copper Penny Salad

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!
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Old Fashioned Rainbow Copper Penny Salad
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Olive and Artisan
Hi, I'm Karlee! Recipe developer, writer, photographer and pun making extraordinaire. I’m passionate about developing mouth watering recipes that are balanced with amazing flavor combos.
https://www.oliveandartisan.com/
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!
12HRS 40MINS
Total Time
$0.49
Cost Per Serving
Ingredients
Servings
12
US / Metric
Rainbow Carrots
6 cups
Rainbow Carrots
Red Onion
1
Red Onion
Green Bell Pepper
1
Green Bell Pepper
Red Chili Pepper
1
Red Chili Pepper
Tomato Sauce
1 can
(16 oz)
Tomato Sauce
Apple Cider Vinegar
1 cup
Apple Cider Vinegar
Vegetable Oil
1/2 cup
Vegetable Oil
Granulated Sugar
2/3 cup
Granulated Sugar
Worcestershire Sauce
1 Tbsp
Worcestershire Sauce
Salt
1 tsp
Salt
Nutrition Per Serving
VIEW ALL
Calories
173
Fat
9.5 g
Protein
1.6 g
Carbs
22.4 g
Add to plan
logo
Old Fashioned Rainbow Copper Penny Salad
Save
author_avatar
Olive and Artisan
Hi, I'm Karlee! Recipe developer, writer, photographer and pun making extraordinaire. I’m passionate about developing mouth watering recipes that are balanced with amazing flavor combos.
https://www.oliveandartisan.com/
Cooking InstructionsHide images
step 1
Boil a pot of water, enough to submerge the carrots.
step 2
Slice the Rainbow Carrots (6 cups) 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 Tbsp) and Salt (1 tsp) in a saucepan over medium-high heat until it starts to boil. Reduce the heat to medium and simmer for five minutes.
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 Tbsp) and Salt (1 tsp) 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.
step 6 Pour over the carrot mixture and stir together. Cover and set in the fridge to marinate overnight.
Tags
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Dairy-Free
American
Shellfish-Free
Easter
Vegetarian
Salad
Spring
Side Dish
Summer
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