MARINATED CARROTS

Ingredients:

• 5 cups (approximately 2 lbs.) cooked sliced carrots
• 1 green pepper, sliced thin
• 1 medium onion, sliced thin
• 1 can (10.75 oz.) tomato soup
• 1 teaspoon dry mustard
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon celery seed
• 1 teaspoon basil leaves
• 1 teaspoon Worcestershire sauce
• 1/2 cup oil
• 3/4 cup vinegar
• 3/4 cup sugar

Instructions:

1. Cook Carrots: Start by cooking the carrots until they are tender. Drain them and allow them to cool completely.
2. Prepare Vegetables: Thinly slice the green pepper and onion.
3. Mix Ingredients: In a large bowl, combine the cooled carrots, sliced green pepper, and onion.
4. Make Marinade: In a separate bowl, mix together the tomato soup, dry mustard, salt, pepper, celery seed, basil leaves, Worcestershire sauce, oil, vinegar, and sugar until well combined.
5. Marinate: Pour the marinade over the carrot mixture, ensuring all the vegetables are well coated.
6. Chill: Cover the bowl and refrigerate for at least 12 hours to allow the flavors to meld together. This salad can be stored in the refrigerator for up to two weeks.

Summary:

This Marinated Carrots recipe by Mary Wellinghoff is a vibrant and flavorful side dish that keeps well in the refrigerator, making it a great make-ahead option. The combination of cooked carrots with green pepper, onion, and a tangy marinade creates a delightful dish that pairs perfectly with a variety of main courses.

Category:

Side Dish

Serving Size:

Approximately 10 servings

Estimated Calorie Count:

• Carrots: 200 calories
• Green Pepper: 24 calories
• Onion: 44 calories
• Tomato Soup: 170 calories
• Dry Mustard: 9 calories
• Salt: 0 calories
• Pepper: 3 calories
• Celery Seed: 7 calories
• Basil Leaves: 5 calories
• Worcestershire Sauce: 13 calories
• Oil: 960 calories
• Vinegar: 32 calories
• Sugar: 580 calories

Total Calories:

2047 calories for the entire dish

Calories per Serving:

Approximately 205 calories per serving

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