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Recipe
Marinated Carrots Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1256g | |
| Calories 2105 | |
| Calories from Fat 986 | 47% |
| Total Fat 111.58g | 139% |
| Saturated Fat 14.8g | 59% |
| Trans Fat 0.32g | |
| Cholesterol 0mg | 0% |
| Sodium 4131mg | 172% |
| Potassium 1665mg | 48% |
| Total Carbs 276.3g | 74% |
| Dietary Fiber 10.2g | 34% |
| Sugars 236.47g | 158% |
| Protein 9.64g | 15% |
Ingredients Convert Measures
- 2 med. onions, sliced
- 1 med. bell pepper
- 1 c. granulated sugar
- 3/4 c. vinegar
- 1/2 c. corn oil
- 1 can tomato soup
- 1 teaspoon each of salt, pepper, prepared mustard, Worcestershire sauce
Directions
- Cook carrots till just tender. While carrots cook, dice onions and bell pepper. Drain, cold and slice carrots crosswise. Add in carrots to onions and pepper. Mix remaining ingredients and pour over vegetables. Stir well till all vegetables are marinated. Store in refrigerator overnight. Will keep in refrigerator for a week.