Marinated Carrot Salad

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

  • Prep Time 20 min
  • Total Time 24 hr 45 min
  • Servings 8

Ingredients

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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
120
(
Calories from Fat
20),
% Daily Value
Total Fat
2 1/2g
2 1/2%
(Saturated Fat
0g,
0%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
420mg
420%;
Total Carbohydrate
26g
26%
(Dietary Fiber
3g
3%
  Sugars
19g
19%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
230%;
Vitamin C
35%;
Calcium
2%;
Iron
4%;
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.