TravelTalkOnline Forums Travel and Vacation Forums British Virgin Islands Copper Penny Salad

I found an old recipe in my mother's BVI file. It is for the above noted salad. Has anyone had this, and is it worth making? There is no name on the recipe, but it is from Tortola.

Just take a shot at it and judge for yourself. Maybe even share it here so others might try as well. <img src="http://www.traveltalkonline.com/forums/images/graemlins/dine.gif" alt="" />

If it is anything like the Cobb salad we had at Myettes CGB on Monday night you are on to a winner.band playing, great food, one marriage proposal and one acceptance. Not mine in case you're wondering.

Is it something like this?

4 cups carrots, sliced, cooked in salt water until tender crisp.
1 medium onion, thinly sliced in rings.
I green bell pepper, thinly sliced in strips.

Marinade:
1/2 cup oil
1 cup sugar
3/4 cup vinegar
1 can condensed tomato soup
1 tsp. dry mustard
1 tsp. Worchestershire
1/2 tsp. salt
1/4 tsp. pepper

Cover vegetables with marinade and chill overnight. Keeps a long time.

I can vouch for the recipe, I make it regularly. I'm not aware of any special connection to the BVI. My family has been making this for years in the Midwest.

Shari

That is almost what I remember. I don't believe carrrots are particularly indiginous to the Caribbean though.

yes, very much like your recipe. Well it was in an old Cook Book put out in the 70s when she was there. So somebody must have made it and she copied it.
It says it keeps for about 20 weeks in the fridge. Going to make it soon.

Rrobsbly not the salad.....the ambience maybe.... Just sayin <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />

Hate to be pessimistic but based on serve safe food stats nothing keeps for 20 weeks in the fridge, or at least edible. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Yikes.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />

It keeps for a long time in the fridge. The oil and vinegar marinade keeps the veggies fresh, almost like a pickle brine. But - I think a month is my usual limit. If there is any left after a month (doesn't happen often), I would be inclined to toss the rest.

It is a very tasty recipe and certainly worth your try. Let us know what you think after your try it!

Shari

We used to have this salad at Neptune's on Anegada. Not making it now, but it is very delicious. Not sure if the recipe is the exact same, but it did have tomatoes and peppers and is quite different.

Checking this out on Google, it appeares to be a dish from the Deep South. Mostly carrots ( the copper pennies?) in a tomato sauce. Not my choice, but taste is a personal thing.