Marinated Carrots
Category: Salad
Ingredients
- 2 lb. carrots
- 1 bell pepper
- 1/2 c. salad oil
- 1 c. sugar
- salt and pepper to taste
- 1 tsp. Worcestershire sauce
- 1 medium onion
- 1 small can tomato soup
- 3/4 c. vinegar
- 1 tsp. mustard
Nutrition
Values are indicative, matched from the Open Food Facts food database. per 100 g
- 239kcalCalories
- 7.04gProtein
- 8.45gFat
- 32.39gCarbohydrates
- 4.23gSugars
- 2.8gFiber
- 1.23gSalt
Instructions
1. Peel and slice carrots.
2. Cook in salt water (don't overcook) until tender.
3. Drain well.
4. Chop pepper and add to carrots. Combine remaining.
5. Pour over carrots while still warm.
6. Marinate 2 to 3 days.
7. Drain well before serving.
8. Liquid may be reused. Keeps up to 2 weeks in refrigerator.
