Copper Penny Carrots

 

 

 If you're looking for something new and different to serve at your next BBQ, this might be just the thing. Well, actually, it's not new, but it's definitely different. 

 So, what are Copper Penny Carrots? Or to quote Nicole from All Recipes.. "What in the 1970s Grandma is this dish?" 

 It's a chilled salad made of carrots (sliced into rounds, or rather coins..hence copper pennies), and finely diced onions and bell peppers which are then tossed with a sweet and tangy dressing. From what I've read, it is believed to have originated in the South and Midwest in the 40s and 50s when there was a surge in popularity of using convenience foods... specifically, Campbell's tomato soup, which serves as the base for the dressing. 

 I know, I know, sounds crazy, right? But trust me! It's SO tasty and refreshing, sort of in a gazpacho meets relish sort of a way. It goes extremely well alongside your hamburgers, hot dogs, baked beans, and potato salad. I mean, we've done other veggie salads, so why not carrots?

 Definitely give this one a try. It just might surprise you ! 

 

 

1 10.5 oz can condensed tomato soup

2/3 cup sugar

1/2 cup white vinegar

1/3 cup vegetable oil

2 lbs carrots, peeled and sliced into coins

1 medium onion, finely diced

1 medium bell pepper, finely diced

1 rib celery, finely diced

 

 Bring condensed soup, sugar, vinegar, and oil to a boil in a saucepan. Stir well, remove from the heat, and let cool until needed. 

At the same time, bring a large pot of water to a boil; add carrots and boil until just tender, about 10 minutes. 

 Drain carrots and transfer to a mixing bowl. Add onion, bell pepper, and celery. Pour soup mixture over vegetables and stir until coated. Cover and refrigerate, 8 hours to overnight, before serving. 

 

 

 

Tips:

There are many versions of this recipe. Some include mustard and/or Worcestershire sauce. This version is from All Recipes, but of course I can't leave well enough alone, so here are my tweaks:

First, I used baby carrots, because that's what I had on hand. They don't exactly look like pennies as much as the larger carrot slices would, but I was willing to look past it. 

Second, I added half as much onion, and twice as much celery. Why? Because that's what I like! You do you. 

 I also found it to be VERY sweet. The tomato soup is already sweet, so I would cut back on the sugar. I usually like a stronger hit of vinegar anyway. I also added salt and pepper, because I think it needs it. Maybe next time I'll try it with the mustard and Worcestershire sauce.  

Oh! One more thing.. I know it says to refrigerate it for 8 hours, but I don't think it's really necessary. I tasted it as soon as I made it, after it chilled for 2 or 3 hours, and again the next day. The only thing that really changed was the amount of crunch. You want to serve it well chilled, so I think a good 2 hours is the best version. And I think the CRUNCH of the celery is what makes it!