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Marinated Carrot Salad

Marinated Carrot Salad
  • Prep 20 min
  • Total 24 hr 45 min
  • Servings 8
Enjoy this flavorful carrot salad that's made-ahead - perfect for a marinated side dish.
Updated November 23, 2010

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

Steps

  • 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.

  • 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 Facts

Serving Size: 1 Serving
Calories
120
Calories from Fat
20
Total Fat
2 1/2g
4%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
420mg
17%
Potassium
330mg
9%
Total Carbohydrate
26g
9%
Dietary Fiber
3g
11%
Sugars
19g
Protein
1g
% Daily Value*:
Vitamin A
230%
230%
Vitamin C
35%
35%
Calcium
2%
2%
Iron
4%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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