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This is a nice change from the ordinary vegetable salads to accompany a turkey or ham dinner. The dressing on this salad makes a delicious marinade for broiled or grilled meats.
Ingredients
- 2 pounds carrots, sliced
- 1 (10.75 ounce) can condensed tomato soup
- ¼ cup white sugar
- ½ cup white vinegar
- ¼ cup canola oil
- 1 teaspoon prepared mustard
- 1 teaspoon Worcestershire sauce
- ½ cup chopped celery
- ½ cup chopped green onion
- 1 green bell pepper, seeded and cut into strips
Directions
Step 1
Bring a large pot of water to boil, add carrots and simmer until tender, approximately 3 to 5 minutes. Drain and set aside.
Step 2
In a large bowl, whisk together the soup, sugar, vinegar, oil, mustard and Worcestershire sauce. Add carrots, celery, onion and pepper and toss to coat. Cover and refrigerate at least 4 hours to allow carrots to marinate.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 166 | |
| % Daily Value * | |
| Total Fat8g | 10% |
| Saturated Fat1g | 4% |
| Sodium304mg | 13% |
| Total Carbohydrate24g | 9% |
| Dietary Fiber4g | 14% |
| Total Sugars15g | |
| Protein2g | |
| Vitamin C40mg | 202% |
| Calcium52mg | 4% |
| Iron1mg | 6% |
| Potassium512mg | 11% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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