Copper Penny Salad
A colorful and refreshing side dish featuring grated carrots and mixed vegetables, dressed in a sweet and tangy sauce, perfect for picnics and gatherings.
Ingredients
Main Ingredients
- 1 cup carrots, grated Freshly grated carrots for texture and color.
- 1 can mixed vegetables (drained) Can use fresh vegetables as an alternative.
- 1 small onion, finely chopped Adds a nice crunch and flavor.
Dressing Ingredients
- 1/2 cup sugar Adjust sweetness to taste.
- 1/2 cup vinegar Can use apple cider or white vinegar.
- 1/4 cup vegetable oil For a lighter dressing, consider using olive oil.
- 1 teaspoon salt Enhances the flavor.
- 1/2 teaspoon black pepper For an added kick.
Instructions
Preparation
- In a bowl, mix together the grated carrots, mixed vegetables, and chopped onion.
- In a separate bowl, whisk together the sugar, vinegar, vegetable oil, salt, and pepper until combined.
- Pour the dressing over the vegetable mixture and toss well to coat.
- Refrigerate for at least 2 hours before serving to allow flavors to meld.
Serving
- Serve chilled as a side dish.
Notes
For extra crunch, add some chopped bell peppers or celery. You can also add a spoonful of mayonnaise for a thicker dressing. Don’t skip the refrigeration time for the best flavor blend. Store in an airtight container for up to three days.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 30gProtein: 1gFat: 5gSaturated Fat: 0.5gSodium: 200mgFiber: 2gSugar: 10g
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