Minted Carrot Salad
Added to shopping list. Go to shopping list.
Ingredients1 d 25 m servings 376 cals
Original recipe yields 6 servings (5 -7 servings)
- Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm. Drain, cool and grate into a large bowl.
- In a small saucepan, whisk together the tomato sauce, oil, sugar, vinegar, mustard and Worcestershire sauce. Bring to a boil, whisking constantly, remove from heat and cool.
- Add onions and mint leaves to the carrots, and pour the dressing over all. Toss until evenly coated and chill for 24 hours before serving.
Per Serving: 376 calories; 18.6 g fat; 53.5 g carbohydrates; 2.1 g protein; 0 mg cholesterol; 317 mg sodium. Full nutrition
ReviewsRead all reviews 1