Ingredients
8
8 servings
- •2 pounds carrots, sliced
- •1 (10.75 ounce) can condensed tomato soup
- •0.25 cup white sugar
- •0.5 cup white vinegar
- •0.25 cup canola oil
- •1 teaspoon prepared mustard
- •1 teaspoon Worcestershire sauce
- •0.5 cup chopped celery
- •0.5 cup chopped green onion
- •1 green bell pepper, seeded and cut into strips
Instructions
- Bring a large pot of water to boil, add carrots and simmer until tender, approximately 3 to 5 minutes. Drain and set aside.
- 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.
Nutritional Facts
Per 8 servings
- Calories: 166
- Carbohydrate: 24g
- Fat: 8g
- Fiber: 4g
- Protein: 2g
- Sugar: 15g
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