Marinated Carrot Salad
A quick and flavorful side dish full of fresh vegetables!
- 7 cups small carrots (2 lb bag)
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 1 purple onion diced
- 1 cup tomato soup
- 1 cup golden raisins
- 1/2 cup vegetable oil
- 1/2 cup apple cider vinegar
- 2/3 cup sugar
- 1 teaspoon dry mustard
- 1 teaspoon celery seed
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/4 teaspoon red pepper (optional)
Thinly slice carrots and add to diced peppers and onion in a large bowl.
Place the soup, raisins, oil, vinegar, sugar, mustard, celery seed, salt and peppers in a sauce pan. Cook on medium high and bring to a slow boil. Stir frequently.
Remove from stove and pour over the vegetables and stir until well blended.
Place in a covered container and store in the refrigerator. Make a day ahead for best flavor, store for up to one week. Can be serve chilled or warmed.
Calories: 210kcal | Carbohydrates: 32g | Protein: 1g | Fat: 9g | Saturated Fat: 7g | Sodium: 295mg | Potassium: 460mg | Fiber: 3g | Sugar: 23g | Vitamin A: 12855IU | Vitamin C: 38mg | Calcium: 39mg | Iron: 0.7mg