You are here

Carrot Salad

Dessert.Master's picture
Ingredients
  Carrots 2 Pound
  Green pepper 1 Small, cut into rings
  Onion 1 Medium, sliced
  Tomato soup 1 Can (10 oz)
  Salad oil 1⁄2 Cup (8 tbs)
  Sugar 1 Cup (16 tbs)
  Vinegar 3⁄4 Cup (12 tbs)
  Prepared mustard 1 Teaspoon
  Worcestershire sauce 1 Teaspoon
Directions

Slice and boil carrots in salted water until tender.
When cool, alternate layers of carrots, pepper rings and onion slices.
Beat remaining ingredients well with beater until completely blended.
Pour over vegetables.
Refrigerate.
May be prepared several days ahead.
May be served hot or cold.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Chilling
Ingredient: 
Vegetable
Interest: 
Everyday

Rate It

Your rating: None
3.98421
Average: 4 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2379 Calories from Fat 1026

% Daily Value*

Total Fat 116 g178.8%

Saturated Fat 6.5 g32.3%

Trans Fat 2 g

Cholesterol 5.7 mg1.9%

Sodium 1755.3 mg73.1%

Total Carbohydrates 331 g110.4%

Dietary Fiber 31.5 g125.9%

Sugars 265 g

Protein 14 g28.4%

Vitamin A 3054.6% Vitamin C 225.8%

Calcium 45.8% Iron 24.1%

*Based on a 2000 Calorie diet

0 Comments

Carrot Salad Recipe