A friend of mine gave me a recipe for delicious, sweet and sour Copper Penny Carrots years and years ago. It was something I made frequently when my kids were little.
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I knew enough, even back then, to replace the refined sugar in the salad recipe with honey. What I failed to realize was that the canned condensed tomato soup called for in the recipe was not exactly real food.
I don’t know what the ingredients in canned tomato soup were 30 years ago, but nowadays it looks like this:
TOMATO PUREE (WATER, TOMATO PASTE), HIGH FRUCTOSE CORN SYRUP, WHEAT FLOUR, WATER, SALT, POTASSIUM CHLORIDE, FLAVORING, CITRIC ACID, LOWER SODIUM NATURAL SEA SALT, ASCORBIC ACID (VITAMIN C), MONOPOTASSIUM PHOSPHATE.
It’s been a while since we’ve had Copper Penny Carrots, and I’ve had a taste for them recently. I had made the recipe over once, but it was time for another redo, don’t you think?
And I absolutely love that I can make this Copper Penny Carrots Salad ahead of time. It stores in the refrigerator for up to two weeks and just gets better and better with time.
Have you redone any favorite recipes lately like I have with Copper Penny Carrots? Let me know in the comments.
Real Food Copper Penny Carrots
- Cook the carrot slices, being sure not to overcook. Rinse in cold water.
- Combine the carrots, chopped green pepper, and chopped onion in a bowl.
- Combine the remaining ingredients in another bowl and mix well.
- Pour the tomato mixture over the carrot mixture and refrigerate for several hours or over night before serving.
- This will keep for a week or two in the refrigerator.
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