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Easy Marinated Carrots


"This is a great vinaigrette recipe for carrots."
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8 h 40 m servings 308 cals
Original recipe yields 8 servings

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  1. Bring a pot of lightly salted water to a boil. Cook carrots in boiling water until soft but firm to the bite, about 10 minutes; drain. Transfer carrots to a container with a lid; add onion and bell pepper.
  2. Stir tomato soup, sugar, vinegar, oil, Worcestershire sauce, mustard, salt, and black pepper together in a saucepan over medium heat; cook and stir until sugar is completely dissolved, about 5 minutes. Pour soup mixture over vegetables.
  3. Cover the container and refrigerate vegetables, 8 hours to overnight.

Nutrition Facts

Per Serving: 308 calories; 14.8 g fat; 44.5 g carbohydrates; 2.2 g protein; 0 mg cholesterol; 371 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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This was a simple marinated salad to get together and was a nice change on the side of grilled chicken instead of just regular cooked carrots. I thought the sauce did taste mostly like tomato ...