Carrot Salad
Catégorie: Salad
Cuisine: Mediterranean
Ingrédients
- 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
Nutrition
Les valeurs sont indicatives, correspondantes de la base de données alimentaire Open Food Facts. par 100 g
- 106kcalCalories
- 1.0gProtéines
- 7.3gGras
- 7.3gGlucides
- 5.3gSucres
- 2.1gFibres
- 0.45gSel
Instructions
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.
