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Ingredientes
- 3 cans carrots, sliced (or possibly 1-2 pound pkg. fresh carrots, cooked and sliced)
- 1 can tomato soup
- 1 lg. onion, minced
- 1 green pepper, minced
- 3/4 c. sugar
- 1 teaspoon dry mustard
- 3/4 c. vinegar
- 1/2 c. salad oil
- Salt and pepper, to taste
Direcciones
- Pour all except carrots in saucepan. Bring to boil. As soon as mix boils, pour over carrots and let sit overnight. Will keep for 1 week in refrigerator.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 292g | |
| Recipe makes 8 servings | |
| Calories 268 | |
| Calories from Fat 124 | 46% |
| Total Fat 14.01g | 18% |
| Saturated Fat 2.41g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 628mg | 26% |
| Potassium 445mg | 13% |
| Total Carbs 35.39g | 9% |
| Dietary Fiber 4.0g | 13% |
| Sugars 27.12g | 18% |
| Protein 1.92g | 3% |
