Penny Carrot Salad

4.50 avg. rating (86% score) - 2 votes

Penny Carrot Salad

Carrots in a sweet-and-sour tomato dressing make a tasty salad that’s easy to prepare. Perfect for a potluck because it’s made ahead and holds up well on a buffet table, it’s also good for bringing to a hot-weather picnic.

Yield: 10 to 12 servings


  • 2 pounds carrots, peeled and sliced (about 6 cups)
  • 1 red onion, thinly sliced
  • 1 green bell pepper, cut in strips
  • 1 can (8 ounces) tomato sauce
  • 1/2 cup white sugar
  • 1/2 cup wine vinegar
  • 1/2 cup olive oil
  • 1/2 teaspoon pepper
  • 1 teaspoon salt
  • 1 teaspoon dry mustard


Blanch the carrots in boiling water to cover for about 30 seconds. Plunge into ice water to stop the cooking. Drain well. In a large bowl, combine the carrots with the onion and green pepper.

In a separate bowl or in a blender, combine the remaining ingredients to make the dressing. Mix until well blended. Pour over the carrot mixture. Toss to mix well. Cover and chill before serving.

  • Anonymous

    This recipe is excellent and very good, quite simple to make and is a big hit at parties. I have also made it substituted concentrated tomato soup for the tomato sauce. Mmmm!!


Leave a Comment

Enter Your Log In Credentials