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This recipe has been handed down through the generations. It is delicious hot or cold and will make a carrot lover out of anyone. I use either pre-cut carrot coins or baby carrots from the supermarket. Yummy!
Ingredients
- 2 pounds carrots, sliced
- 1 green bell pepper, seeded and diced
- 1 small onion, diced
- ½ cup white vinegar
- ¼ cup vegetable oil
- 1 (10.75 ounce) can condensed tomato soup
- ¾ cup sugar
Directions
Step 1
Place the carrots in a saucepan with enough lightly salted water to cover. Bring to a boil, and cook until almost done, about 5 minutes depending on how thick you slice them. Drain, and transfer to a large bowl. Add the bell pepper and onion to the bowl with the carrots.
Step 2
While the carrots are cooking, combine the vinegar, oil, tomato soup and sugar in a saucepan. Bring to a boil, and cook for 1 minute. Pour the hot dressing over the vegetables. Serve immediately, or store in the refrigerator in a covered container and serve within 1 week.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 16 | |
| Calories 106 | |
| % Daily Value * | |
| Total Fat4g | 5% |
| Saturated Fat1g | 3% |
| Sodium145mg | 6% |
| Total Carbohydrate18g | 7% |
| Dietary Fiber2g | 7% |
| Total Sugars14g | |
| Protein1g | |
| Vitamin C20mg | 99% |
| Calcium23mg | 2% |
| Iron1mg | 3% |
| Potassium241mg | 5% |
*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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