Penny Salad
A tangy, sweet carrot salad with a flavorful tomato-based dressing, perfect for side dishes or summer gatherings, appealing to those who enjoy vibrant, chilled vegetable salads.
Ingredients
Instructions
- Slice carrots into coins.
- Cook carrots until firm.
- Drain the carrots.
- Mix tomato soup, vinegar, sugar, vegetable oil, mustard, and Worcestershire sauce in a small saucepan and bring to a boil.
- Cook for 2 minutes more.
- Pour the hot dressing over the drained carrots.
- Place in a covered container and store in the refrigerator.
- Serve cold.
Tips & Substitutions
For added flavor, consider using fresh herbs like dill or parsley in the dressing. If you prefer a sweeter salad, you can increase the sugar to 2/3 cup. For a tangy twist, try substituting apple cider vinegar for regular vinegar. If you're short on time, pre-shredded carrots can save you some prep work. This salad can also be made vegan by ensuring the tomato soup is plant-based.
Serving Suggestions
Penny Salad makes a delightful side dish for grilled meats or sandwiches, adding a refreshing crunch to your meal. It pairs beautifully with American recipes like Moravian Chicken Pie or Tasty Treat. For a complete meal, serve it alongside a light soup or a mixed greens salad for contrast in textures and flavors.
Storage & Reheating
Store leftover Penny Salad in an airtight container in the refrigerator. It will keep well for up to 5 days. The flavors will deepen as it sits, making it even tastier. Avoid reheating as this salad is best served cold, allowing its refreshing taste to shine when enjoyed straight from the fridge.
Nutrition & Diet Analysis (per serving)
Each serving of Penny Salad contains roughly 443 calories, with 6g protein, 82g carbohydrates, and 7g fat. It is an excellent source of vitamin A (127% of the Daily Value), dietary fiber (34% of the Daily Value), and potassium (25% of the Daily Value), and a good source of protein and calcium. It also contributes 9g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen carrots instead of fresh?
Yes, you can use frozen carrots, but be sure to thaw and drain them thoroughly to avoid excess moisture. Cooking times may vary, so check for the desired firmness. Fresh carrots, however, will provide a better texture and flavor overall.
How can I make this salad spicier?
To add some heat, consider mixing in a pinch of cayenne pepper or some diced jalapeños to the dressing. Another option is to use a spicy mustard instead of regular mustard for a zesty kick that complements the sweetness of the carrots.
Is there a way to make this salad gluten-free?
This recipe is naturally gluten-free as none of the ingredients contain gluten. However, always check the labels of packaged items like tomato soup and Worcestershire sauce to ensure they're certified gluten-free, as some brands may contain gluten.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).