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Copper Penny Carrot Salad

recipe at a glance
Rating: 4/5 4 stars
2 reviews

ready in: over 5 hrs
serves/makes:   10
  

recipe id: 33454
cook method: stovetop

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ingredients

1 pound carrots scraped and cut into rounds
1 can tomato soup
1/2 cup vegetable oil
1 cup sugar
3/4 cup vinegar
1 teaspoon Worcestershire sauce
1 teaspoon prepared mustard
1/2 chopped green bell pepper
1 small onion, chopped
salt and pepper, to taste

directions

Cook carrots until crisp tender (do not over cook or they will be mushy).

Combine soup, oil, sugar, vinegar, Worcestershire sauce and mustard in a bowl.

Beat with mixer until sugar dissolves. Mix carrots and chopped vegetables in a glass bowl. Pour the dressing over and mix well. Marinate 12 hours. Keeps well in the refrigerator for a few days.

added by

janic412

nutrition

209 calories, 11 grams fat, 28 grams carbohydrates, 1 grams protein per serving. This recipe is low in sodium.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Guest at CDKitchen.com




REVIEW: recipe rating
When I showed my sister this recipe before I made it she turned up her nose at it. She ended up loving it (as did I).


Guest at CDKitchen.com




REVIEW: recipe rating
excellent- keeps a week in refrigerator. Nutritous snack