Carrot Salad
Categoría: Salad
Cocina: Mediterranean
Ingredientes
- 1 lb. carrots, peeled and sliced
- 1 (16 oz.) can tomato sauce
- 1 c. granulated sugar
- 1/2 c. olive oil (extra light)
- 3/4 c. red wine vinegar
- salt and pepper to taste
- 1 tsp. dry mustard
- 1 tsp. Worcestershire sauce
- dash of hot pepper sauce
- 1/2 c. chopped onion
- 1/2 c. chopped green pepper
- 1 (16 oz.) can whole kernel corn, drained
- 1/2 c. chopped celery
Nutrición
Los valores son indicativos, coinciden con la base de datos de alimentos Open Food Facts. por 100 g
- 106kcalCalorías
- 1.0gProteínas
- 7.3gGrasas
- 7.3gCarbohidratos
- 5.3gAzúcares
- 2.1gFibra
- 0.45gSal
Instrucciones
1. Boil carrots in water or cook in small amount of water in microwave just until tender; drain and place in 2-quart covered casserole.
2. Add onion, green pepper, corn and celery.
3. Combine the remaining ingredients; heat 3 minutes in the microwave on High. Stir and pour over vegetables.
4. Cool, cover and marinate overnight in the refrigerator.
5. Makes 12 servings.
6. This salad will keep in the refrigerator at least one week.
