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INGREDIENTS

2 pounds carrots ; pared, sliced
1 tsp salt
1/4 tsp black pepper
1 tsp prepared mustard
1/2 cup salad oil
3/4 cup sugar
3/4 cup cider vinegar
1 can condensed tomato soup ; 10.75 oz; undiluted
1 large onion ; chopped medium fine
1 large green pepper ; chopped medium fine

Servings

INSTRUCTIONS

Cut carrots into 1-inch lengths (or a little shorter would be fine). Bring carrots, with water to cover, to a boil and boil 5 minutes; drain and cool. Into a medium bowl turn the salt, pepper and mustard; add a little oil to blend with mustard. Add remaining oil and sugar, vinegar and soup and beat again to blend. Stir in onion and green pepper. Cover tightly and chill overnight. Stir thoroughly before serving. Makes 12-16 servings.

Any marinade left over may be refrigerated and used (soon) as salad dressing. (This would probably not be recommended in today's "germ-conscious" kitchen!)

Source: Hilda (Myers) Flohr (Eleanor's first cousin) This was probably given to me in the late 1960s or early 1970s.

NOTES

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Marinated Carrots

2 pounds carrots pared, sliced
1 tsp salt 
1/4 tsp black pepper 
1 tsp prepared mustard 
1/2 cup salad oil 
3/4 cup sugar 
3/4 cup  cider vinegar 
1 can condensed tomato soup 10.75 oz; undiluted
1  large onion chopped medium fine
1  large green pepper chopped medium fine

Any marinade left over may be refrigerated and used (soon) as salad dressing. (This would probably not be recommended in today's "germ-conscious" kitchen!)

Source:  Hilda (Myers) Flohr (Eleanor's first cousin)  This was probably given to me in the late 1960s or early 1970s.

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Nutrition

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Serving Size: 1 Serving (137g)
Recipe Makes: 12 Servings

Calories: 80
Calories from Fat: 31 (39%)

Amt Per Serving		% DV

	Total Fat 3.4g	5 %
	Saturated Fat 0.3g	1 %
	Monounsaturated Fat 0.5g
	Polyunsanturated Fat 2.4g
Cholesterol 0mg		0 %
Sodium 3690.1mg		127 %
Potassium 339.1mg		9 %
Total Carbohydrate 12.2g		4 %
	Dietary Fiber 2.8g	11 %
	Sugars, other 9.3g
Protein 1.4g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 80

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