tangy-carrot-salad

Tangy Carrot Salad

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  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    30 m
Stephanie
Recipe by  Stephanie

“A tangy and delicious cold carrot salad. Store in covered container in fridge for up to 1 week.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  1. Combine sliced carrots and diced carrots in a large pot. Pour enough water into pot to just cover the carrots; bring to a boil and cook until tender, about 8 minutes. Drain water completely from carrots. Transfer drained carrots to a large bowl.
  2. Gently toss Spanish onion and green bell pepper together with carrots.
  3. Whisk tomato soup, white vinegar, vegetable oil, sugar, mustard, and salt together in a bowl until the oil is completely integrated.
  4. Drizzle tomato soup mixture over carrot mixture; gently toss to coat entirely.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 241 cal
  • 12%
  • Fat
  • 14.6 g
  • 22%
  • Carbs
  • 27.8 g
  • 9%
  • Protein
  • 2.1 g
  • 4%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 453 mg
  • 18%

Based on a 2,000 calorie diet

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Carrot Pepperoni Caesar Salad

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Cool Carrot Salad