Welcome to the middle of the week and my favorite Easter recipe, Old Fashioned Rainbow Copper Penny Salad. Please, please, PLEASE tell me you have heard of this salad. It is MY FAVE. It’s kind of great for holidays and showers alike. My great grandma Lillian used to make it and it just reminds me of her, me being 10 years old and playing piano in her dining room. How can you go wrong with a little throw back recipe? I mean, how did this ever go out of style?
Basically Copper Penny Salad is marinated carrots, peppers and onions. Which is kind of perfect for all things SPRING and all things side-salad-worthy. Never mind that it has some sugar in it which you can substitute with raw honey or even cut in half if you’re worried about it. But, I’m bringing this recipe to you as classic as possible. The 1950’s are alive and well in my life. Thank you passed down family recipes! Does the combination sound weird to you? Well, it shouldn’t because it’s everything you want and more. Here is the starting line-up.
Carrots – rainbow, obviously. & cooked until soft.
Green bell pepper
Yellow or red bell pepper
And then, you marinate those gifts of nature in.
Apple cider vinegar
And a hint of Worchester sauce
How can you go wrong? And, right now, I need a little color in my life. I’m ready for some constant sun and endless energy! I have been dragging and it’s hard to get out of it! I need to go to a farmers market and buy all the pretty summer produce like NOW before I lose my mind. How do you all get out of a funk? My best solution is drinking more water, getting more sleep and eating more vegetables. But, I’m thinking I’m going to need a little something more. Looking for suggestions here! Also, kind of hoping you will all tell me to order a massage? PLZ&THX.
But back to this salad, I’ve been seeing some really beautiful rainbow carrots in the stores and I just can’t stop myself from buying them! We eat with our eyes, and girl, this plate of copper penny salad is visually doing me in. Carrots have ALWAYS been my absolute fave and so I have no problem eating this salad and leaving no leftovers to share.
Old Fashioned Rainbow Copper Penny SaladPrint Recipe
- 2 lbs rainbow carrots
- 1 red onion
- 1 green pepper
- 1 red pepper
- 1 16 ounce can of tomato sauce
- 1 cup apple cider vinegar
- 1/2 cup vegetable oil
- 2/3 cup sugar
- 1 tablespoon worcestershire sauce
- 1 teaspoon salt
Chop carrots and place in enough boil water to submerge. Boil for about 10 minutes, until the carrots are softened and drain. Place in a medium to large bowl.
Chop the red onion and peppers and place in the same bowl.
Pour the tomato sauce, apple cider vinegar, oil, sugar, worcestershire sauce and salt in a saucepan over medium-high heat until it starts to boil. Reduce the heat to medium and simmer for 5 minutes.
Pour over the carrot mixture and stir together. Cover and set in the fridge to marinate overnight.