|Carrots||1 1/2 Pound , thinly sliced|
|Red onion||1 Medium , thinly sliced|
|Chopped green bell pepper||1/2 Cup (8 tbs)|
|Condensed tomato soup||10 3/4 Ounce (1 Can)|
|Sugar||3/4 Cup (12 tbs)|
|Vegetable oil||1/2 Cup (8 tbs)|
|Red wine vinegar||1/2 Cup (8 tbs)|
|Worcestershire sauce||1 Teaspoon|
Cook the carrots in boiling salted water in a large saucepan for about 5 minutes or until crisp-tender.
Drain and cool.
Combine the carrots, onion and green pepper in a serving bowl.
Combine the soup, sugar, oil, vinegar, Worcestershire sauce and salt in a small bowl.
Pour the marinade over the vegetables and stir gently to combine.
Cover and refrigerate for at least 24 hours to blend the flavors.
Serving size Complete recipe
Calories 2085Calories from Fat 987
% Daily Value*
Total Fat 112 g172.3%
Saturated Fat 14 g70%
Trans Fat 0 g
Sodium 2559 mg106.63%
Total Carbohydrates 267 g89%
Dietary Fiber 23 g92%
Sugars 214 g
Protein 12 g24%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet