Copper Pennies Salad
This heritage recipe is a delightful twist on marinated vegetable salad. It got its name from the sliced carrots which resemble copper pennies. I have a few variations that I believe improves the overall taste and texture. The traditional version calls for a can of condensed tomato soup for which I substitute tomato sauce for a fresher taste. Instead of bringing the dressing to a boil and pouring over the vegetables, pour the room temperature dressing on the carrots while they are still hot so they can absorb the dressing. Once the carrots have cooled, pour the mixture over the raw onions and green peppers allowing them to maintain their crispness instead of wilting from the heat of boiled dressing.
Ordinarily, I would use sweet onion. However, I’m making this particular dish for a Mardi Gras themed dinner party. By using red onion instead of white, the salad represents the colors of Mardi Gras: purple (red onion), green (bell pepper) and gold (carrots…okay they happen to be orange but it’s in the same color family).
1/2 cup canola oil
3/4 cup sugar
1/2 cup cider vinegar
8 ounces tomato sauce
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 pounds carrots,peeled and sliced in rings
1 green bell pepper, sliced in thin strips
1/2 red onion, sliced in thin strips (or substitute 1 whole sweet onion sliced in thin strips)
Mix all ingredient for dressing and set aside.
Steam carrots until soft, not mushy. Drain.
Pour on dressing while carrots are still hot. Let sit until cool.
After the carrot mixture has cooled, mix in onions and pepper strips. Cover and refrigerate at least overnight. Drain before serving.