Try this Moms Carrot Salad recipe, or contribute your own.
Suggest a better descriptionCook carrots until tender. Mix sugar, oil, vinegar, mustard, salt and tomato soup in saucepan. Bring to a boil. Pour over the carrots. Add onion and green pepper. Mix lightly. Cover and refrigerate 24 hours. Serve cold. Typed for you by Sandi Cutright. Posted to MM-Recipes Digest V3 #273 Date: Sat, 5 Oct 1996 20:16:47 -0600 From: netdir@cyberspc.mb.ca (S.Pickell)
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Serving Size: 1 Serving (575g) | ||
Recipe Makes: 4 | ||
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Calories: 1203 | ||
Calories from Fat: 498 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 55.3g | 74 % | |
Saturated Fat 7.7g | 38 % | |
Monounsaturated Fat 39.8g | ||
Polyunsanturated Fat 6.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 363.3mg | 13 % | |
Potassium 927.2mg | 24 % | |
Total Carbohydrate 181.9g | 53 % | |
Dietary Fiber 8.3g | 33 % | |
Sugars, other 173.5g | ||
Protein 3.8g | 5 % | |
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. |
Calories per serving: 1203
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