Marinated Carrots
Description
Cooked carrot slices marinated overnight in a tangy sweet-and-sour dressing of tomato soup, oil, sugar, vinegar, mustard, and Worcestershire with sliced onion and bell pepper. Serve cold, drained. Keeps for 2 weeks in the refrigerator and improves each day. A make-ahead vegetable side that works equally well as a salad.
Ingredients
Instructions
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Cook sliced carrots until just tender (do not overcook). Drain and cool.
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Mix cooked carrots, sliced onion, and sliced bell pepper together in a covered dish.
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Combine tomato soup, oil, sugar, vinegar, mustard, Worcestershire, salt, and pepper. Mix well.
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Pour dressing over vegetables.
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Cover and refrigerate for 12 hours, stirring once or twice.
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Drain to serve. Will keep refrigerated for up to 2 weeks.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 175kcal
- % Daily Value *
- Total Fat 7g11%
- Saturated Fat 1g5%
- Sodium 280mg12%
- Total Carbohydrate 28g10%
- Dietary Fiber 3g12%
- Sugars 22g
- Protein 1g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This dish keeps for 2 weeks refrigerated and the flavor deepens every day. Make it well ahead for best results.
Drain well before serving — the marinade is good but the dish is meant to be served relatively dry.
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