Enjoy this flavorful carrot salad that's made-ahead - perfect for a marinated side dish.
Marinated Carrot Salad
- Prep Time 20 min
- Total 24 hr 45 min
- Servings 8
- Ingredients 12
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
-
Step1In 2-quart saucepan, heat water and carrots to boiling; reduce heat. Simmer uncovered 8 to 11 minutes or just until crisp-tender; drain.
-
Step2In large bowl, toss carrots, onion, bell pepper and celery.
-
Step3In 1-quart saucepan, mix remaining ingredients. Heat to boiling. Pour over vegetables; toss gently.
-
Step4Cover 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
2Tips from the Betty Crocker Kitchens
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