Tangy Carrot Salad recipe
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Ingredients
- 4 cups sliced carrots (1/8-inch thick) 4 cups diced carrot 1 Spanish onion, sliced paper thin 1 green bell pepper, cut into thin strips 1 (10.75 ounce) can condensed tomato soup with basil and oregano ¾ cup white vinegar ½ cup vegetable oil ⅓ cup white sugar 1 teaspoon prepared yellow mustard ½ teaspoon salt
Nutrition Info
- 241 caloriescarbohydrate: 27.8 gcholesterol: : -fat: 14.6 gfiber: 4.3 gprotein: 2.1 gsaturatedFat: 2.3 gservingSize: -sodium: 453.2 mgsugar: 18 gtransFat: : -unsaturatedFat: : -
Directions Tangy Carrot Salad
Directions
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Combine sliced carrots and diced carrots in a large pot. Pour enough water into pot to just cover the carrots, bring to a boil and cook until tender, about 8 minutes. Drain water completely from carrots. Transfer drained carrots to a large bowl.
Gently toss Spanish onion and green bell pepper together with carrots.
Whisk tomato soup, white vinegar, vegetable oil, sugar, mustard, and salt together in a bowl until the oil is completely integrated.
Drizzle tomato soup mixture over carrot mixture, gently toss to coat entirely.