Copper Pennies Recipe

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Copper Pennies
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  1. Cook carrots till done; drain and rinse.
  2. Put the carrots, green pepper, and onion in a bowl.
  3. In a saucepan mix together the tomato soup, salt, pepper, oil, vinegar, sugar, mustard, and Worcestershire sauce.
  4. Bring to a boil, stirring until thoroughly blended.
  5. Pour over veggies and refrigerate for at least 1 hour and better for a few hours.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 160.84 Kcal (673 kJ)
Calories from fat 81.91 Kcal
% Daily Value*
Total Fat 9.1g 14%
Sodium 265.37mg 11%
Potassium 291.41mg 6%
Total Carbs 19.37g 6%
Sugars 14.39g 58%
Dietary Fiber 2.7g 11%
Protein 0.99g 2%
Vitamin C 13.5mg 22%
Vitamin A 0.8mg 25%
Iron 0.1mg 0%
Calcium 30.4mg 3%
Amount Per 100 g
Calories 121.46 Kcal (509 kJ)
Calories from fat 61.86 Kcal
% Daily Value*
Total Fat 6.87g 14%
Sodium 200.4mg 11%
Potassium 220.06mg 6%
Total Carbs 14.63g 6%
Sugars 10.86g 58%
Dietary Fiber 2.04g 11%
Protein 0.75g 2%
Vitamin C 10.2mg 22%
Vitamin A 0.6mg 25%
Calcium 23mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.4
  • 4

Good Points

  • saturated fat free,
  • cholesterol free

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