Directions:
- Place the carrots in a large pot and fill with enough water to cover. Bring to a boil and cook until carrots are tender. Do not over cook, the carrots should be firm but easy to bite into. Drain and rinse under cold water to stop the cooking.
- In the container of a food processor or blender, combine the tomato soup, sugar, oil, vinegar, cayenne pepper, salt and mustard powder. Blend for about 3 minutes or until creamy.
- In a large bowl, mix together the carrots, green, red and yellow bell peppers and onion. Toss with the dressing, cover and refrigerate overnight. The longer this salad is allowed to sit, the better it is.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 243.27 Kcal (1019 kJ) | ||
| Calories from fat | 163.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.2g | 28% | |
|---|---|---|---|
| Sodium | 261.71mg | 11% | |
| Potassium | 308.58mg | 7% | |
| Total Carbs | 20.58g | 7% | |
| Sugars | 15.39g | 62% | |
| Dietary Fiber | 2.94g | 12% | |
| Protein | 0.93g | 2% | |
| Vitamin C | 35.4mg | 59% | |
| Vitamin A | 1.5mg | 50% | |
| Iron | 12.6mg | 70% | |
| Calcium | 31.1mg | 3% | |
| Amount Per 100 g | |||
| Calories | 141.87 Kcal (594 kJ) | ||
| Calories from fat | 95.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.61g | 28% | |
|---|---|---|---|
| Sodium | 152.62mg | 11% | |
| Potassium | 179.95mg | 7% | |
| Total Carbs | 12g | 7% | |
| Sugars | 8.97g | 62% | |
| Dietary Fiber | 1.72g | 12% | |
| Protein | 0.54g | 2% | |
| Vitamin C | 20.6mg | 59% | |
| Vitamin A | 0.9mg | 50% | |
| Iron | 7.4mg | 70% | |
| Calcium | 18.1mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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