10 INGREDIENTS • 6 STEPS • 12HRS 40MINS

Old Fashioned Rainbow Copper Penny Salad

Name: Old Fashioned Rainbow Copper Penny Salad
Total time: PT45600.0S
Yield: 12
Ingredients: 2 pound Rainbow Carrots; 1 Red Onion; 1 Green Bell Pepper; 1 Red Chili Pepper; 1 can Tomato Sauce; 1 cup Apple Cider Vinegar; 1/2 cup Vegetable Oil; 2/3 cup Granulated Sugar; 1 tablespoon Worcestershire Sauce; 1 teaspoon Salt

Recipe

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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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!

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/

12HRS 40MINS

Total Time

$0.49

Cost Per Serving

Ingredients

Servings

12

us / metric

6 cups

Rainbow Carrots

1

Red Onion

1

Green Bell Pepper

1

Red Chili Pepper

1 can
(16 oz)

Tomato Sauce

1 cup

Apple Cider Vinegar

1/2 cup

Vegetable Oil

2/3 cup

Granulated Sugar

1 Tbsp

Worcestershire Sauce

1 tsp

Salt

Nutrition Per Serving

VIEW ALL

Calories

173

Fat

9.5 g

Protein

1.6 g

Carbs

22.4 g

Love This Recipe?

Add to plan

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/

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 6

Pour over the carrot mixture and stir together. Cover and set in the fridge to marinate overnight.