Cold Carrot Copper Pennies Recipe

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Cold Carrot Copper Pennies
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Ingredients:

Directions:

  1. Place cooked, sliced carrots, sliced onions and bell peppers in a large bowl.
  2. Mix together tomato soup, Worcestershire sauce, vinegar, salt, pepper, sugar and mustard.
  3. Pour over carrots and mix well.
  4. Refrigerate over night.
  5. Keeps in the refrigerator for 2-3 weeks.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 188.73 Kcal (790 kJ)
Calories from fat 81.91 Kcal
% Daily Value*
Total Fat 9.1g 14%
Sodium 243.8mg 10%
Potassium 345.15mg 7%
Total Carbs 26.18g 9%
Sugars 19.72g 79%
Dietary Fiber 2.84g 11%
Protein 1.11g 2%
Vitamin C 16.8mg 28%
Vitamin A 1mg 33%
Iron 4.5mg 25%
Calcium 30.5mg 3%
Amount Per 100 g
Calories 116.69 Kcal (489 kJ)
Calories from fat 50.65 Kcal
% Daily Value*
Total Fat 5.63g 14%
Sodium 150.74mg 10%
Potassium 213.41mg 7%
Total Carbs 16.19g 9%
Sugars 12.19g 79%
Dietary Fiber 1.76g 11%
Protein 0.69g 2%
Vitamin C 10.4mg 28%
Vitamin A 0.6mg 33%
Iron 2.8mg 25%
Calcium 18.9mg 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4
    Points
  • 5
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free

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