Best 2 Copper Carrot Salad Recipes

**Copper Carrot Salad: A Delightful Symphony of Sweetness, Crunch, and Color**

Indulge in the vibrant Copper Carrot Salad, a culinary masterpiece that elevates the humble carrot to new heights. This salad is a delightful symphony of flavors and textures, where the sweetness of carrots harmonizes perfectly with the crunch of toasted walnuts and the tanginess of a zesty lemon vinaigrette. The addition of fresh herbs like cilantro and mint adds a refreshing touch, while the sprinkle of pomegranate seeds provides a burst of color and a touch of sweetness. This versatile salad can be enjoyed as a refreshing side dish or as a light and healthy main course. Its vibrant colors and enticing flavors make it a perfect choice for potlucks, picnics, or everyday meals. Discover the culinary magic of Copper Carrot Salad and embark on a delightful journey of taste and texture.

In addition to the main recipe, discover variations that cater to different dietary preferences and taste buds. Delight in a vegan version that replaces honey with maple syrup, ensuring that everyone can relish this delectable salad. For those who prefer a creamier dressing, a yogurt-based dressing adds a luscious richness. If you're watching your calories, a lighter vinaigrette with olive oil and lemon juice offers a guilt-free option. And for a touch of smokiness, try roasting the carrots before assembling the salad. Each variation promises a unique flavor experience, making the Copper Carrot Salad a versatile dish that can be enjoyed by all.

Here are our top 2 tried and tested recipes!

COPPER CARROT SALAD

Copper Carrot Salad image

This colorful quick-to-fix salad has been made by my family for many years. My mom, Jean Hamm, shared the recipe so I could have it in my wedding dinner.

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 16 servings.

Number Of Ingredients 13

Ingredients

5 pounds carrots, cut into 1/4-inch slices
2 medium green peppers, chopped
1 large onion, chopped
2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
1-1/2 cups sugar
1-1/2 cups vinegar
1 cup vegetable oil
2 tablespoons Italian seasoning
2 teaspoons ground mustard
2 teaspoons curry powder
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

Place carrots in a Dutch oven. Add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until carrots are tender. Drain; rinse in cold water., In a large bowl, combine green peppers, onion and carrots; set aside. In a large saucepan, combine the remaining ingredients; cook over medium heat until sugar is dissolved, stirring occasionally. Cool for 10 minutes. Pour over carrot mixture; toss to coat. Cover and refrigerate for 24 hours. Serve with a slotted spoon.

Nutrition Facts : Calories 278 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 244mg sodium, Carbohydrate 38g carbohydrate (30g sugars, Fiber 5g fiber), Protein 2g protein.

COPPER PENNIES CARROT (MARINATED CARROT SALAD) RECIPE - (4/5)

COPPER PENNIES CARROT (Marinated Carrot Salad) Recipe - (4/5) image

Provided by carvalhohm

Number Of Ingredients 5

Ingredients

10 medium, peeled carrots into paper thin circles
Equal parts bottled Italian Dressing and Catalina Dressing
4 green onions
A few tablespoons of bottled Open Pit BBQ Sauce
A dash or two of Tabasco Sauce

Steps:

Slice carrots into paper thin circles. Dump into enough lightly salted boiling water so that the carrots are completely submerged in it. Bring to boil, boiling briskly for 5 minutes. Dump into a colander to drain well. Place carrot slices in an accommodating refrigerator container and submerge them in equal parts bottled Italian Dressing and Catalina Dressing. Scissor-snip about green onions into bits and toss them in with the carrot mixture. If you don't like the mildness of the dressing, you can always pour in bottled Open Pit BBQ Sauce according to taste and spike it up even more so, with Tabasco Sauce. Cover and refrigerate this mixture for 24 hours before serving. Serves 6 to 8. Refrigerate leftover salad covered tightly, to serve within 4 or 5 days. or 5 days.

Tips:

Choose the right carrots: Look for fresh, young carrots with bright orange color and no blemishes. For the best flavor, use organic carrots whenever possible.
Wash and peel the carrots: Scrub the carrots clean under running water, then peel them with a vegetable peeler or a sharp knife.
Cut the carrots into thin strips: Use a sharp knife or a mandoline to cut the carrots into thin, even strips. This will help them cook evenly and absorb the dressing better.
Roast the carrots: Preheat your oven to 400°F (200°C). Toss the carrot strips with olive oil, salt, and pepper, then spread them out on a baking sheet. Roast for 15-20 minutes, or until the carrots are tender and slightly caramelized.
Make the dressing: While the carrots are roasting, make the dressing. Combine the vinegar, honey, Dijon mustard, olive oil, and salt and pepper in a small bowl and whisk until well blended.
Assemble the salad: Once the carrots are roasted and the dressing is made, assemble the salad. Place the roasted carrots in a serving bowl, add the chopped pecans, crumbled feta cheese, and chopped fresh parsley. Drizzle with the dressing and toss to coat.

Conclusion:

Copper Carrot Salad is a delicious and healthy side dish that is perfect for any occasion. It is easy to make and can be customized to your liking. For a sweeter salad, add more honey to the dressing. For a more savory salad, add a pinch of cayenne pepper or smoked paprika. You can also add other vegetables to the salad, such as roasted beets, parsnips, or turnips.