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Sweet and Sour Carrot Salad

 
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191

Gets better the more days it sits. :)

Yield

8

servings

Prep

20

min

Cook

10

min

Ready

1

days

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

Ingredients

2 pounds carrots
peeled, sliced
1 each onions
chopped
1 each green bell peppers
chopped
1 each tomato soup
can
*
½ cup sugar
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.

 

* not incl. in nutrient facts

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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?

 

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