Sweet and Sour Carrot Salad
802
Gets better the more days it sits. :)
Ingredients
| 2 | pounds |
carrots
peeled, sliced |
|
| 1 | each |
onions
chopped |
|
| 1 | each |
green bell peppers
chopped |
|
| 1 | each |
tomato soup
can |
* |
| ½ | cup |
sugar
|
|
| ⅔ | cup |
vegetable oil
|
|
| ½ | cup |
vinegar
|
|
| 2 | teaspoon |
worcestershire sauce
|
|
| 1 | teaspoon |
dry mustard
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
Directions
Peel, chop and cook carrots for about 10 minutes.
Cool and add chopped onion and green pepper.
In blender combine remaining ingredients well.
Pour over the salad and refridgerate overnight.
Nutrition Facts
Serving Size 190g (6.7 oz)Amount per Serving
Calories 26962% of calories from fat
% Daily Value *
Total Fat 19g
29%
Saturated Fat 2g
12%
Trans Fat
0g
Cholesterol 0mg
0%
Sodium 241mg
10%
Total Carbohydrate
9g
9%
Dietary Fiber 4g
15%
Sugars g
Protein
3g
Vitamin A 383%
•
Vitamin C 33%
Calcium 5%
•
Iron 3%
* based on a 2,000 calorie diet
How is this calculated?
