Copper Pennies

A colorful, sweet salad that can be served either hot or cold. It gets better the longer it marinates and will keep well in the refrigerator for a number of days. –The Ram in the Thicket, Wilton, New Hampshire


5 pounds carrots, peeled, sliced, and cooked al dente
1 cup chopped onions, uncooked
1 cup chopped green peppers, uncooked
2 cups salad oil
1 cup vinegar
2 cups tomato juice or catsup or tomato paste (or a combination)
1-1/2 cups sugar
1 tablespoon Worcestershire sauce
1 tablespoon prepared mustard


Toss carrots, onions, and green peppers together in a glass or stainless steel bowl. Combine remaining ingredients in a blender, pour over vegetables, and marinate.

Cooking & Recipes


Serves 15-20

Preparation Method

Leave a Comment