carrot salad

  • Number of Servings: 12
Ingredients
cut 2 lbs of carrots into slices., boil to el dente.Mix 1 tbsp dry mustard, 2/3 cup vinegar, 1/2 cup sugar, 1 can of tomato soup, 1/2 cup oil, 1tsp celery seed, salt and pepper. Boil this misture for a few minutes.Add 1green pepper chopped, 2 dices small onions..Mix all together and let stand refrigerated for 24 hours before serving.
Directions


Serving Size: serves approximatly 12

Number of Servings: 12

Recipe submitted by SparkPeople user GRANDMAMAN1.

Servings Per Recipe: 12
Nutritional Info Amount Per Serving
  • Calories: 162.7
  • Total Fat: 9.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 177.1 mg
  • Total Carbs: 19.5 g
  • Dietary Fiber: 2.2 g
  • Protein: 1.2 g

Member Reviews