Copper Penny Recipe

Recipesfull introduces to you: Healthy Lunch Recipes. (Copper Penny Recipe). This was a popular carrot, celery, green pepper, and onion salad my Mom used to make in the summer and for picnics.

Brief

Servings: 5

Yield: 5 side salad servings

Copper Penny Recipe

Ingredients

2 pounds carrots

sliced

1 stalk celery

chopped

1 green bell pepper

chopped

1 onion

chopped

1 (10.75 ounce) cancondensed tomato soup

.3 cup vegetable oil

½ cup distilled white vinegar

⅔ cup white sugar

Zesty Whole Grain and Vegetable Salad

Lunch

Directions

Step 1

Bring a pot of water to boil add carrots and boil until the carrots are just tender approximately 10 minutes. Drain well.

Step 2

In a mixing bowl combine the celery green pepper carrots and onion.

Step 3

Bring tomato soup oil vinegar and sugar to a boil. Stir well. Remove the mixture from the heat and let cool 10 to 15 minutes. Pour the mixture over the vegetables mix until all of the vegetables are coated. Marinate this salad overnight before serving.

Nutritional Information

Copper Penny Recipe

Servings Per Recipe:5

Calories: 351.1

% Daily Value *

Protein: 3.2g 6%

Carbohydrates: 55.5g 18%

Dietary Fiber: 6.2g 25%

Sugars: 41.1g

Fat: 14.6g 23%

Saturated Fat: 2g 10%

Vitamin A Iu: 30801.1IU 616%

Niacin Equivalents: 3.1mg 24%

Vitamin B6: 0.4mg 24%

Vitamin C: 64.1mg 107%

Folate: 51.3mcg 13%

Calcium: 77.5mg 8%

Iron: 1.5mg 9%

Magnesium: 30.9mg 11%

Potassium: 804.3mg 23%

Sodium: 471.2mg 19%

Thiamin: 0.2mg 25%

Calories From Fat: 131.8

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.