Dish of Copper Penny Salad
(click to enlarge)

Copper Penny Salad


South Africa & elsewhere
Makes:
Effort:
Sched:
DoAhead:  		 1-1/2#
**
3+ hrs
Best		 Possibly originally from South Africa, and popular there, to the rest of the English speaking world it is a "grandmother dish". Usually a cold salad, but sometimes a warm side dish.




1
4
4
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4
2
1/4
1/4
2
1
1/2
1/2
1/4
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#
oz
oz
---
oz
T
c
c
T
t
t
t
t
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Carrots
Onion
Bell Pepper, grn
-- Dressing
Tomato Sauce (1)
Water
Vinegar, white wine
Olive Oil, ExtV
Sugar (2)
Worcestershire
Dijon Mustard
Salt
Pepper
--------------
Make   -   (40 min + 2-1/2 to 12 hrs cool & chill)
  1. Peel CARROTS and cut into disks, 3/16 to 1/4 inch thick.
  2. Place Carrots in a sauce pan with water to cover. Bring to a boil and cook until Carrots are just crisp tender, do not overcook. Drain and refresh under cold water.
  3. Drain Carrots and put into a non-reactive heat-proof bowl large enough for the recipe.
  4. Slice ONION lengthwise in half. Then cut the half lengthwise as though you were going to chop fine, all the way to the root end but not through the root end. Keep the knife tilted so the edge points to the centerline where the the onion meets the cutting board. Then, instead of slicing crosswise, just cut off the root end. Separate the strands and add to the bowl.
  5. Cap and core the BELL PEPPER. Slice into strips about 1/4 inch wide and 1 inch long. Add to the bowl
  6. Tumble all together until evenly distributed.
  7. In a sauce pan, place all Dressing Items and mix well. Bring to a boil and then simmer covered for about 5 minutes. Pour the hot Sauce over the Salad and let cool. Once cool, refrigerate for at least a couple hours or overnight.
NOTES:

  1. Tomato Sauce:

      Some recipes call for 7 oz Condensed Tomato Soup, some call for just 7 oz Tomato Soup, some call for 7 oz Tomato Juice. I'm calling for 4 oz of a very simple Tomato Sauce with a little Water. My favorite is "Faraon Spanish Style" which comes in a convenient 8oz can, but other simple sauces will also work, even "Goya Spanish Style" if you're not still boycotting them for publicly endorsing Trump.

  2. Sugar:

      This recipe is a lot lower in Sugar than any other you will see, but it's more than enough for me. Most recipes have the measure of sugar the same as the measure for vinegar, or even more, sometimes a lot more. It doesn't taste like a salad, it tastes like carrot candy. Increase the amount if you wish, but keep in mind that Sugar is an addictive toxin.

  3. Comments:

      Some say Copper Penny Salad originated in the American Southeast, others say South Africa. Regardless of origin, it was spread through the English speaking world mainly from South Africa.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste

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