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Recipe Summary

prep:
20 mins
cook:
10 mins
total:
30 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook carrots in water to cover in large saucepan until almost tender, 8 to 10 minutes; do not overcook (you do not want mushy carrots). Drain, reserving the cooking liquid for soup if desired.

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  • Combine cider vinegar, vegetable oil, sugar, mustard, Worcestershire sauce and tomato soup in large bowl. Add carrots; toss to coat. Add green pepper and chopped onion. Cover and refrigerate.

Nutrition Facts

75 calories; fat 3g; carbohydrates 13g; protein 1g; sodium 120mg.
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