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Ingredients30 m servings 241 cals
Original recipe yields 8 servings
- 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.
- Gently toss Spanish onion and green bell pepper together with carrots.
- Whisk tomato soup, white vinegar, vegetable oil, sugar, mustard, and salt together in a bowl until the oil is completely integrated.
- Drizzle tomato soup mixture over carrot mixture; gently toss to coat entirely.
Per Serving: 241 calories; 14.6 g fat; 27.8 g carbohydrates; 2.1 g protein; 0 mg cholesterol; 453 mg sodium. Full nutrition