Putting a spin on the classic Copper Pennies Salad introducing the sweet and sour marinated carrots, onions, and bell peppers to some jalapeno flavor.
1 pound fresh carrot chips or sliced coin-shapes
1/2 cup onion, very thinly sliced (1/2 large onion)
1/2 cup green bell pepper, very thinly sliced (1/2 large pepper)
1/2 cup large jalapeno pepper, chopped (2 large peppers), no seeds
1 cup tomato soup, (10 3/4 ounce can)
1/2 cup white sugar
1/2 cup apple cider vinegar
1/4 cup canola oil
Place a pot of 6 cups of water on the stove and bring to a boil, takes about 5 minutes.
Add carrots and cook for 10 minutes or just before they are fork tender then drain.
Add carrots, onions, bell peppers, and jalapeno peppers to a large bowl with a lid to cover.
Heat the soup, sugar, vinegar, and oil in a medium saucepan just until it comes to a simmer.
Pour hot marinade over the vegetables and toss.
Cover tightly with lid and refrigerate for 12 hours.
Slice onion and bell pepper with a mandolin then into fourths with a knife for easier serving.
The seeds and veins of the jalapeno pepper add heat to the salad.
The jalapenos can be omitted for the classic version of the Copper Pennies Salad.
Keywords: Copper Pennies Salad