Marinated Carrot Salad

Marinated Carrot Salad

Enjoy this flavorful carrot salad that's made-ahead - perfect for a marinated side dish.

Prep Time

20

Minutes

Total Time

45

Minutes

Makes

8

servings

2
cups water
1
lb baby-cut carrots, cut crosswise in half
1
medium onion, chopped (1/2 cup)
1
medium red bell pepper, cut into bite-size pieces
1
medium stalk celery, cut into 1/2-inch slices (1/2 cup)
1
can (10 3/4 oz) condensed tomato soup
1/3
cup honey
1/3
cup cider vinegar
1
tablespoon canola or soybean oil
1
teaspoon Dijon mustard
1/2
teaspoon salt
1/4
teaspoon pepper
  1. In 2-quart saucepan, heat water and carrots to boiling; reduce heat. Simmer uncovered 8 to 11 minutes or just until crisp-tender; drain.
  2. In large bowl, toss carrots, onion, bell pepper and celery.
  3. In 1-quart saucepan, mix remaining ingredients. Heat to boiling. Pour over vegetables; toss gently.
  4. Cover and refrigerate 24 hours before serving.
Makes 8 servings (1/2 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Note from Dr. H:
The beauty of this recipe is that it's prepared ahead of time and has a couple of steps--the perfect recipe to get the crew involved. Everyone can take a role, from washing the carrots, to cutting the vegetables to stirring the marinade.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 120
    • (Calories from Fat 20),
  • Total Fat 2 1/2g
    • (Saturated Fat 0g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 420mg;
  • Total Carbohydrate 26g
    • (Dietary Fiber 3g,
    • Sugars 19g),
  • Protein 1g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 0 Fruit;
    • 1 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.