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Marinated Carrot Salad Recipe
|Carrots||2 Pound, scrubbed and sliced into 1 -inch lengths|
|Freshly ground black pepper||To Taste|
|Prepared french mustard||1 Teaspoon|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Cider vinegar||1⁄2 Cup (8 tbs)|
|Tomato sauce||1 Cup (16 tbs)|
|Onion||1 Cup (16 tbs), minced|
|Green pepper||1 Cup (16 tbs), minced|
Calories 394 Calories from Fat 250
% Daily Value*
Total Fat 28 g43.5%
Saturated Fat 3.7 g18.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 547.8 mg22.8%
Total Carbohydrates 33 g11.1%
Dietary Fiber 8.7 g34.8%
Sugars 16.6 g
Protein 4 g7.5%
Vitamin A 773% Vitamin C 94.8%
Calcium 10.4% Iron 9.5%
*Based on a 2000 Calorie diet
Place salt, pepper, and mustard into a medium-size bowl.
Beat in a small amount of oil to blend with seasonings.
Add remaining oil, beating continuously; finally add vinegar and tomato sauce.
Stir in onion and green pepper and taste; correct seasonings.
Lightly fold carrots into vinegar and oil mixture, cover tightly, and chill for at least 8 hours or overnight.