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Ingredientes
- 2 lb Carrots
- 1 can Tomato soup
- 1 med Onion, minced
- 1/2 x Green bell pepper, minced
- 3/4 c. Vinegar
- 1/2 c. Oil
- 1 tsp Worcestershire sauce
- 1 tsp Prepared mustard
- 1 c. Sugar Salt & pepper
Direcciones
- Peel, slice & cook carrots in salt water. In another pan, heat tomato soup with onion & remaining ingredients. Cold & drain carrots. Pour mix over carrots.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 299g | |
| Recipe makes 6 servings | |
| Calories 395 | |
| Calories from Fat 174 | 44% |
| Total Fat 19.71g | 25% |
| Saturated Fat 1.68g | 7% |
| Trans Fat 0.47g | |
| Cholesterol 0mg | 0% |
| Sodium 397mg | 17% |
| Potassium 764mg | 22% |
| Total Carbs 53.19g | 14% |
| Dietary Fiber 9.6g | 32% |
| Sugars 11.99g | 8% |
| Protein 6.84g | 11% |
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