Easy Copper Penny Salad Recipe

Looking for an easy dish for your picnics or autumn gatherings?

Try this delicious and colorful cold salad! The Copper Penny Salad was one of my Gigi’s favorites…and now one of ours!

Here’s what you need:

• 2lbs carrots; sliced like coins, cooked ’til tender & cooled.
• 1 pepper; sliced into strips.  I like to use a little of yellow, green & red to add some more depth of color.
• 1 large onion; sliced into rings. I used a variety of cute little onions from my mostly failed garden…but those little rings of white & purple looked & tasted great!

While the carrots are cooking/cooling, mix the dressing:

• 3/4 c. sugar
• 1/2 c. olive oil
• 3/4 c. vinegar
• 1 tsp. mustard
• 1 tsp. Worcestershire sauce
• 1 can tomato soup

I make all my dressing mixes in a jar. It is super easy to give it a good shake and throw it into the refrigerator until I need it.

Layer these fresh and colorful veggies in a large glass bowl or jar. Pour the dressing over the veggies, lid and refrigerate for 24 hours.

We use our Heritage Hill Jar because it shows off the color, takes up less space on our usually crowded tables, and is easy for self-serving.

The great perk of using glass, other than the fact that it shows off the natural beauty of your food creation, is that it resists the staining & leeching of flavors that often result from tomato & carrot based products when using plastics.

What’s your favorite recipe to bring to a potluck gathering?