Marinated Sweet And Sour Carrot Salad's picture

Apr. 29, 2010


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
Salt 1/2 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.

Recipe Summary

Difficulty Level: Easy

Nutrition Facts

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