Copper Penny Carrots

I love to make this at Thanksgiving or any other holiday for a special food buffet. This is another great make-ahead dish that needs to be in the refrigerator overnight, so you are not stressed out on your day of food service. It makes a cool sweet-and-sour side dish to contrast rich foods.

To serve 6-8 people, you will need:

  • 1 lb. carrots, peeled
  • 1 small green pepper. thinly sliced into rings
  • 1 small onion, thinly sliced into rings
  • Salad greens — optional garnish for serving
  • For the dressing:
  • 1/2 cup sugar
  • 1/2 cup salad oil
  • 1/4 cup catsup
  • 1/4 cup vinegar (red wine or your favourite)
  • 1 Tbsp. fresh lemon juice
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper

Begin by washing, peeling and slicing the carrots into rounds about 1/4 inch thick. Place the cut carrots into a pan of boiling salted water, cover, and cook for about 10 minutes until just tender.

Meanwhile, slice the green pepper and onion into rings. Prepare the dressing in a blender by placing all the ingredients into a blender, and process until the dressing turns more pale in color and has a thick consistency.

Drain the cooked carrots and place them in a bowl. Combine  with dressing, while hot, along with peppers and onions and allow the mixture to cool to room temperature. Refrigerate for several hours (overnight is better) and serve cold.

Serve in a bowl lined with salad greens, for garnish, if desired.

You can add more cooked carrots to the remaining dressing for an easy round two!

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