Marinated Carrot Salad

This is a great summer-time salad, although I often have it during the cooler months, sometimes even served heated. The original recipe from my mother called for four times as much sugar, but I found that it didn't need that much. Using less reduced the sugar content by about 4 grams and total calories by 15 ... every bit counts ... and no taste sacrifice.

1/2

can

tomato soup

1/2

tsp

mustard

1

Tbsp

white sugar

1/4

cup

vegetable oil

1/3

cup

vinegar

1/2

tsp

salt

1/2

tsp

pepper

1

Tbs

Worcestershire sauce

2

lbs

carrots peeled and thinly sliced

2

medium

onion thinly sliced

1

green pepper seeded and thinly sliced

1

Peel and cut carrots into pieces (straight or diagonal slices) and partially cook. (Over-cooking will make the salad mushy.) Place in large mixing bowl or marinating container to cool a bit.

2

Slice the onions and pepper into thin pieces and add to bowl.

3

Combine remaining ingredients in a separate bowl for the sauce.

4

Pour sauce over vegetables, cover, and refrigerate overnight.

5

Stir and serve.

Servings: 10

Degree of Difficulty: Very easy

Cooking Times

Preparation Time: 30 minutes

Cooking Time: 8 minutes

Inactive Time: 8 hours

Nutrition Facts

Serving size: 1/10 of a recipe (5.7 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories

114.96

Calories From Fat (44%)

50.91

% Daily Value

Total Fat 5.82g

9%

Saturated Fat 0.48g

2%

Cholesterol 0mg

0%

Sodium 283.94mg

12%

Potassium 409.64mg

12%

Total Carbohydrates 15.84g

5%

Fiber 3.42g

14%

Sugar 8.35g

Protein 1.51g

3%

Recipe Type

Salad

Source

Author: Glynis Bailey

Source: Joyce Thompson