Copper Carrots Salad

Looking for a new dish to brighten up your winter time table? My mom shares an easy and yummy way to add carrots to the menu…

We used to do “truck gardening” when the children were young and I was working outside the home. We would “truck” up the road to Papa Jim’s parents, who loved to garden & pick the produce. With our family of seven, we appreciated the food!

Since we’ve retired, we both enjoy gardening for ourselves. Carrots are one vegetable that has become a “regular” in our garden.

There aren’t as many mouths to eat these days, so we are always looking for some different ways to use our harvest.

Our friends shared an old family recipe for Copper Carrots Salad. You can make ahead and store in refrigerator to serve at several meals. It is good served on a bed of lettuce, too, as well as a side dish.

I just scrubbed all our “little” carrots before cutting, making the dish appear more rustic!

Copper Carrots

Copper Carrots Salad
(From Alice Jones’ Kitchen)

2 lbs. carrots
1 onion – diced
½ green pepper—diced
1 can tomato soup
1 cup sugar
½ cup cooking oil
¾ cup white vinegar
½ tsp. salt
½ tsp. pepper

Clean and pare the carrots. Slice in rounds. Cook, but not too done, drain, & cool to room temperature.

Heat soup, sugar, oil, vinegar, salt & pepper just until warm and sugar is dissolved. Put onion & green pepper in with carrots. Pour heated mixture over all.

Refrigerate. Will keep for a week in refrigerator.

Till next time,

Nana Shirley