Marinated Carrot Salad

Beautiful marinated carrot salad – perfect for a make-ahead side dish.

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The Quick Take & Nutrition Info

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The Quick Take:

Calories 120
Fat 2 1/2g
Saturated Fat 0g
Sodium 420mg

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Nutrition Information:

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 120
Calories from Fat: 20),

% Daily Value

Total Fat: 2 1/2g; 2 1/2%
(Saturated Fat 0g, 0% Trans Fat 0g 0% ),
Cholesterol: 0mg; 0%;
Sodium: 420mg; 420%;
Total Carbohydrate: 26g; 26%
(Dietary Fiber 3g 3% Sugars 19g 19% ),
Protein: 1g; 1%

% Daily Value*:

Vitamin A: 230%;
Vitamin C: 35%;
Calcium: 2%;
Iron: 4%;

Exchanges:

0 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Prep Time 20 min
Total Time 24 hr 45 min
Servings 8

Ingredients

2: cups water

1: lb baby-cut carrots, cut crosswise in half

1: medium onion, chopped (1/2 cup)

1: medium red bell pepper, cut into bite-size pieces

1: medium stalk celery, cut into 1/2-inch slices (1/2 cup)

1: can (10 3/4 oz) condensed tomato soup

1/3: cup honey

1/3: cup cider vinegar

1: tablespoon canola or soybean oil

1: teaspoon Dijon mustard

1/2: teaspoon salt

1/4: teaspoon pepper

Directions

1 In 2-quart saucepan, heat water and carrots to boiling; reduce heat. Simmer uncovered 8 to 11 minutes or just until crisp-tender; drain.
2 In large bowl, toss carrots, onion, bell pepper and celery.
3 In 1-quart saucepan, mix remaining ingredients. Heat to boiling. Pour over vegetables; toss gently.
4 Cover and refrigerate 24 hours before serving.

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We calculated the nutrition of this recipe at the time it was created on 07/24/2012. NOTE: We do not include optional ingredients in our calculations.