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Carrot Salad

Wishing you a wonderful Wednesday!

Today I am sharing a quick, easy side dish recipe. It is my mother’s recipe. The recipe card says Carrot Salad but we remember it as Copper Pennies. We haven’t made it in a long time but I thought it was perfect for Easter, a make ahead dish! The original recipe uses condensed tomato soup, lots of sugar and more oil than I wanted. I made a healthier version. It is served cold and very tasty! ENJOY!

Debbi K.

Mix until combined:

1 1/4 cups tomato sauce

1 TBSP sugar

1 TBSP cornstarch

1/2 tsp salt

This is a healthy way to substitute the condensed tomato soup. Then add in 2 TBSP oil, 1 TBSP vinegar, a squirt of mustard, salt, pepper and 1/2 cup finely chopped onion. Set aside.

Then cook 1 1/2 pounds carrots, until tender but not too soft. Pour the above mixture over the carrots and refrigerate overnight. ENJOY!

carrotsalad (2) carrotsalad

 

 

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