Skip to Content

Menu

Marinated Carrot Salad

Marinated Carrot Salad

Write a Review
Ask a Question

Save Recipe
Jump to Recipe

By Betty Crocker Kitchens

Updated Nov 23, 2010

Marinated Carrot Salad

Marinated Carrot Salad

Write a Review
Ask a Question

Prep Time 20 min
Total 24 hr 45 min
Servings 8
Ingredients 12

Save
Pin
Print
Share
Keep Screen On

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

Instructions

Step
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.
Step
2

In large bowl, toss carrots, onion, bell pepper and celery.
Step
3

In 1-quart saucepan, mix remaining ingredients. Heat to boiling. Pour over vegetables; toss gently.
Step
4

Cover and refrigerate 24 hours before serving.

Nutrition

120 Calories

2 1/2g Total Fat

1g Protein

26g Total Carbohydrate

19g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 120

Calories from Fat: 20

Total Fat: 2 1/2g; 4%

Saturated Fat: 0g; 0%

Trans Fat: 0g

Cholesterol: 0mg; 0%

Sodium: 420mg; 17%

Potassium: 330mg; 9%

Total Carbohydrate: 26g; 9%

Dietary Fiber: 3g; 11%

Sugars: 19g

Protein: 1g

% Daily Value*:

Vitamin A: 230%; 230%

Vitamin C: 35%; 35%

Calcium: 2%; 2%

Iron: 4%; 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 Choice

2

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

Tips from the Betty Crocker Kitchens

Try These Next

© 2024 ®/TM General Mills All Rights Reserved