Copper Pennies-Carrot Salad

A very long time ago, I was served a salad called copper pennies. The name came from the rounds of carrots that were the main ingredient. I know the salad had a sweet and sour tomato-based dressing. I liked it a lot.

The original dressing was made from canned tomato soup. I didn’t have tomato soup, but I had tomato sauce. I winged it and came up with a dressing I really like. It reminds me of a sweet French dressing. There is enough dressing that I spooned some out and used it on a lettuce salad.

So here is my version of copper pennies. Fun name, tasty salad.

Marinated Carrot Salad- Copper Pennies

1½- 2 lbs. of carrots, peeled and sliced

1 sweet pepper, seeded and chopped

1 small sweet onion, chopped

1-2 green onions, chopped, optional

Dressing

1 c. tomato sauce

¾ c. apple cider vinegar

¾ c. sugar

½ c. oil

2 T. prepared mustard- I like Dijon

2 t. salt

1 t. hot pepper sauce, or to taste

pepper to taste

Steam or boil carrots until just tender. While carrots are cooking place veggies in a large bowl. In a medium bowl, combine dressing ingredients and whisk until smooth. When carrots are cooked, drain and place them in the bowl with the veggies. While carrots are still hot, pour over the dressing and stir to cover them well. Allow carrots to cool down a little before covering the bowl and placing in the fridge to chill thoroughly. Serves 10-12. Keeps for a couple of weeks.